Njamma-jamma

In Cameroon, Njamma-jamma (Jamma-Jamma, or Jama-Jama) is the name of both the plant and the dish made from its leaves. Outside of Africa, substitute other greens for the Njamma-jamma leaves.

What you need

a few tablespoons of oil
two or three cloves of garlic, minced
one onion, finely chopped
one-half teaspoon cayenne pepper or red pepper (more or less to taste)
two or more pounds of greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned, torn or shredded, drained
one cup water, or chicken broth or chicken stock
salt to taste

What you do

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.
Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered.
Add water or broth. Cover. Cook over low heat until greens are tender -- ten to twenty minutes or longer. Add salt if necessary. Serve hot.

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