Hello There!
I admit I have been posting lots of Cameroonian recipes, but I really wanted to share some of the dishes I grew up on. My Mom was the main cook in the house (my Dad still bakes the best Eggplant Parmesan) and the only one able to cook African/Cameroonian food, which she mainly prepared on the weekends or during the festivities, so for me Cameroonian food meant holidays.
Growing up, especially in the past few years, I started to take more interest in cooking Cameroonian rather than only eating it; I guess this is also a reason why I’m sharing all these recipes today. Be careful, I’m starting with the easy ones, it will get harder later on, so get ready! *inserts dramatic music and devilish laughter*
Now, back to today’s dish: Njama Njama! Njama Njama Greens is one of the most popular veggie dishes in Cameroon. It takes its name from the green leaf Njam Njama, traditionally from the Northern region of Cameroon.
Folon, spinach or even kale can be used instead: I used spinach for this recipe.
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 XDIt is usually served with corn fufu, boiled or fried plantains.The traditional recipe is 100% vegan but I decided to add smoked chicken. Feel free to omit the chicken.
Tip #1: This is a base recipe, you can add fish, salmon, chicken or goat to add more animal proteins.
Well, without further ado, here’s the recipe. For the video instructions, scroll to the bottom of the page.
For more African Stew recipes, check these out:
- Red Red (Ghanaian Bean Stew), vegetarian
- Mafe Coco (Peanut and Coconut Milk Chicken Stew) with Video
- Poulet Yassa (Chicken Yassa Stew)
- Beignets Haricots (Cameroonian Puff Puff) with Video
Bon Appetit!
Njama Njama Greens with Smoked Chicken with Video
Course: MainCuisine: African4
servings10
minutes20
minutesIngredients
3 tablespoons Vegetable Oil
3 tablespoons Palm Oil
½ Smoked chicken (chopped)
500g Greens, boiled and chopped (Njam Njama, Spinach, Folon or Kale)
1 Tomato (chopped)
1 Onion (sliced)
1 Leek (chopped)
½ tablespoon Garlic powder
1 Maggi cube
1 Scotch bonnet pepper (optional)
Directions
- If using frozen greens, just defrost them and jump to step 4
- Bring to boil a large quantity of water with a a teaspoon of salt.
- Once it starts boiling, add in the greens and & teaspoon of baking soda.
- Cook for 5 minutes and drain.
- In a large pan, heat the vegetable oil and the palm oil.
- Add in the chicken and cook until golden brown.
- Add in onion and leek, salt, pepper and Maggi cube. Stir and cook until the onion is tender.
- Add in the tomato. Cook until the tomato is tender.
- Add in the greens. Cook 10 minutes. Stir occasionally to avoid burning, adding a bit of water if necessary.
- Turn off the heat, add in the scotch bonnet pepper and cover.
- Serve warm with corn fufu, boiled/fried plantain or rice.
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