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Njama Njama Greens is one of the most popular veggie dishes in Cameroon. It is usually served with corn fufu, boiled, or fried plantains.
What is Njama Njama?
Njama Njama is one of the most popular vegetables in Cameroon, especially in the North West Region and to a lesser extent in Nigeria and Kenya.
It takes its name from the green leaf Njam Njama. Sometimes, it is referred to as African nightshade and huckleberry. Its scientific name is Solanum scabrum.
This is an easy and vitamin-rich dish that will satisfy the pickiest eater. It is also a great way to “force” someone to eat their greens.
It is commonly served with fufu corn and khati khati (spicy fire-grilled chicken in a tomato-based sauce).
Njama Njama Recipe
There are several ways of making this vegetable stew- all you need is a few ingredients; onion, tomatoes, oil, and bouillon cubes (powder).
If you want to make it fancier you can add crayfish, smoked chicken, more seasonings, or even egusi.
You can make it very simple without all the other embellishments because that is how some people like it – rustic.
This exotic African stir fry is usually paired with fufu corn (polenta) or some would refer to it as ugali a bland yet filling starchy accompaniment to the vegetable.
Enjoy!
NJAMA NJAMA WITH TURNIP GREENS
Ingredients
- 4 bunches fresh turnip greens
- 4 Roma tomatoes diced about 2 cups
- 1/2 small onion sliced julienne cut
- 2 scotch bonnet or habanero peppers
- 3 tbsp canola oil
- salt to taste
Instructions
- Thoroughly rinse turnip greens in cold water about 2-3 times. Remove large, tough veins and slice greens.
- Bring a large pot of water to boil. Add greens and cook for 7-10 minutes until just tender.
- Transfer into an ice bath. Once cool to touch, strain with a colander, and squeeze out as much water as you can. This yields about 3 cups of cooked greens. Set aside.
- Add onions and diced tomatoes into a large skillet or fry pan. Bring to a gentle simmer over medium heat. Toss in peppers, with the stalk still attached. Cook, stirring occasionally until tomatoes are reduced into a chunky sauce. About 10 minutes.
- Add in canola oil and fry for 3-5 minutes. Remove peppers and set aside. Season to taste (or slightly over) with salt.
- Stir in greens and cook for another 4-5 minutes or until desired tenderness of greens. Adjust seasoning if necessary.
- Serve with whole peppers.
