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Elsie Kriz
Turnip greens cooked like Njama Njama (huckleberry), a favorite from the Northwest region of Cameroon. Traditionally served with fufu corn and khati khati (spicy fire-grilled chicken in a tomato-based sauce).
Prep Time 30 mins
Cook Time 30 mins
Course Soup
Cuisine Cameroonian
Servings 4


  • 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


  • 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.


The traditional vegetable used for Njama Njama is the “Huckleberry plant”. We are substituting with Turnip greens. Another great option is collard greens or watercress.
Roma tomatoes because it has fewer seeds and reduces to a nice chunky sauce. I wouldn’t use cherry tomatoes.
You can also substitute the canola oil with palm oil.