Fufu Corn and Njama Njama – Delectable Cameroon Cuisine

Njama Njama and FuFu - a popular green vegetable in Cameroon, particularly in the North West Region, and to a lesser extent in Nigeria and Kenya, seasoned with paprika, cayenne pepper, and a hint of heat from the habanero pepper.

Njama Njama is a type of green leafy vegetable known scientifically as solanum scabrum. Before cooking, the leaves and soft stems of each main stem are removed. They are then boiled without water or with very little water, depending on how soft the Njama Njama is. When exposed to heat, the majority of the leaves leak forth water. After cooking, the vegetable is pressed and sliced into bite-sized pieces for eager mouths. The vegetable is then stir-fried with tomatoes and onions, tossed in palm oil, or cooked with egusi (melon seeds), which is my preferred option. Njama Njama is traditionally served with maize fufu, although it can also be served with boiling cocoyams, boiled/fried plantains, or boiled yams.