Frying • Simmering and Stewing • cayenne pepper or red pepper • chicken broth or chicken stock • garlic • greens • oil • onion • salt • Cameroon
Njamma-jamma
In Cameroon, Njamma-jamma (Jamma-Jamma, Jama-Jama) refers to both the Solanum scabrum plant, which is cultivated as an edible leaf crop, and the dish made from its leaves. Outside of Africa, substitute other greens (such as kale, spinach, or swiss chard) for the njamma-jamma leaves.
Njamma-jamma can be served with Fufu or Rice.
Njamma-jamma Recipe
Outside of Africa, substitute other greens for the Njamma-jamma leaves.
Ingredients
3 tbsp cooking oil
3 garlic cloves, minced
1 onion, finely chopped
cayenne pepper or red pepper (to taste)
2 lbs greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned and rinsed, torn or shredded, drained
1 cup water or chicken broth
salt (to taste)
Instructions
1
Heat oil in a large skillet or pot. Over high heat, sauté onions and garlic for a few minutes. Add cayenne pepper and stir for a minute. Reduce heat.
2
Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered.
3
Add water or broth. Cover. Cook over low heat until greens are tender — 10 to 20 minutes or longer. Add salt if necessary. Serve hot.
Ingredients
3 tbsp cooking oil
3 garlic cloves, minced
1 onion, finely chopped
cayenne pepper or red pepper (to taste)
2 lbs greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned and rinsed, torn or shredded, drained
1 cup water or chicken broth
salt (to taste)
Directions
1
Heat oil in a large skillet or pot. Over high heat, sauté onions and garlic for a few minutes. Add cayenne pepper and stir for a minute. Reduce heat.
2
Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered.
3
Add water or broth. Cover. Cook over low heat until greens are tender — 10 to 20 minutes or longer. Add salt if necessary. Serve hot.