Njama Njama (Cameroonian Greens)
Cameroon
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Njama njama is greens blanched, squeezed dry and then cooked through a tomato, onion and chilli base. It is one of the most eaten vegetable dishes in Cameroon, particularly in the North West Region, and it is usually served with corn fufu. The plant it is named after is African nightshade, *Solanum scabrum*, also called huckleberry, a leafy green grown across Cameroon and to a lesser extent Nigeria and Kenya. It is not the same as the toxic nightshades the name might suggest; the cultivated leaf is a staple vegetable and has been for a very long time. The source is honest about a substitution that most sources would hide, and it deserves credit for it: this recipe uses turnip greens rather than actual njama njama, because the real thing is hard to find outside Cameroon. Collard greens and watercress are named as alternatives. The result is a good dish but it is not, strictly, njama njama, and that has been flagged. The technique is worth taking seriously. Blanching, then an ice bath, then squeezing out as much water as possible, is what keeps the greens green and stops them watering down the tomato base. Four bunches of raw greens reduce to about three cups cooked. Khati khati, grilled chicken in tomato sauce, is the usual partner.
Njama njama is the Cameroonian name for African nightshade, Solanum scabrum, a leafy green also called huckleberry, and for the dish made from it. It is a staple vegetable dish of the North West Region of Cameroon, usually served with corn fufu.
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Rinse the greens thoroughly in cold water two or three times. Pull out the large tough veins and slice the leaves.
Bring a large pot of water to the boil, put in the greens and cook for 7 to 10 minutes, until just tender.
Transfer them straight into an ice bath. Once cool enough to handle, drain them in a colander and squeeze out as much water as you possibly can. Four bunches will give you about three cups. Set aside.
Put the onions and diced tomatoes into a large skillet and bring them to a gentle bubble over medium heat. Drop in the whole peppers, stalks attached. Cook, turning occasionally, until the tomatoes reduce into a chunky sauce, about 10 minutes.
Pour in the oil and fry for 3 to 5 minutes. Take the peppers out and set them aside. Season generously with salt, slightly over-season, since the greens will absorb it.
Mix in the greens and cook for another 4 to 5 minutes, or until they are as tender as you want them.
Adjust the seasoning and serve with the whole peppers on the side.
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