Njama Njama with Boiled Plantain

What is it about Cameroonian dishes that are so nice, they are often named twice? You may well be familiar with puff puff and chin chin, but what about njama njama? Njama njama is a leafy green, akin to spinach, with a slightly bitter taste. Also known as garden huckleberry, this leaf is a staple in many Cameroonian households, and is the key ingredient in the classic stew of the same name.

This year, we were fortunate enough to bag some njama njama seeds to grow the leaves ourselves, and later shared this delicious dish at one of our supper clubs in August. The leaves continued to grow in abundance, and we were able to harvest another batch just in time for autumn, when we crave those rich, hearty dishes the most. Made with deep aromatics and warming spices, njama njama is typically served with swallows such as fufu and garri, or with starchy vegetables like yam and plantain, the latter of which we’ll be using in our recipe today.

You can find njama njama in most African superstores, but spinach, spring greens, chard, and even kale can make for good substitutes if this is not accessible to you.

Njama Njama with Boiled Plantain

Vegan | gluten-free

Prep time: 20 minutes

Cooking time: 1 hour 45 minutes

Serves 2

Ingredients

1 red onion – finely chopped

3 garlic cloves – finely chopped

1 red chilli – finely chopped

2 vine tomatoes – roughly chopped (or ½ 400g tin of chopped tomatoes)

2 tbsp oil

Pinch salt

2 tbsp all purpose seasoning

1 tbsp paprika

20ml veg stock

1kg njama njama or your chosen leafy green – washed and destalked 

2 unblemished yellow plantains, skin on (for now)

 Method

1. Fill a pan with 2 litres of water and bring to a boil, then reduce to a simmer.

2. Blanch your njama njama in the hot water for 1 minute, stirring occasionally. Remove from the pan and allow to cool.

3. Place the njama njama in a colander over a pan or large bowl, and squeeze out as much water as possible and set aside. This will prevent the stew from becoming too watery.

4. Next, heat your oil in a medium to large pan, add red onion and salt, and cook on a high heat until translucent (about 8-10 minutes).

5. Add garlic, chilli, paprika, and all purpose seasoning to the pan, stirring to combine. Cook for 2-3 minutes, stirring continuously to avoid burning.

6. Pour in veg stock and cook for a further 8 minutes, or until most of the water has evaporate and the mixture has thickened.

7. Add tomatoes, and cook for further 10-15 minutes, or until they have reduced to about half their original volume.

8. While cooking down the tomatoes, fill a separate pan with water and bring to a boil, then reduce to a simmer.

9. Peel the plantains and slice them in half. Add your plantains to the pan, and gently cook for 8-10 minutes.

10. Once your tomatoes have reduced significantly, add the njama njama to the stew, and mix until fully incorporated. Cook for a further 2 minutes.

11. Remove your plantains from the pan, serve with stew, and enjoy! Once cooled, both the stew and plantain will keep in the fridge for up to 3 days. Not suitable for freezing.

Feeling inspired? Why not browse our recipe section? From vegan West African dishes to plant-based desserts, there’s something for everyone.

Not keen on cooking but still want to try the West African cuisine? Get in touch for a catering or cooking class quote, or order our Puff Puff for home delivery.