Huckleberry leaves (njama njama)
Also called: African nightshade, garden huckleberry, jama jama, morelle africaine, Solanum scabrum
Njama njama is the Cameroonian name for huckleberry leaves, a leafy green eaten widely in the North-West and West. The leaves are small and dark green, with a mild bitterness that most people come to like. They are usually sautéed with onion and oil, sometimes with tomato.
In the North-West, njama njama is the classic partner for corn fufu, and it is also the side for khati khati, chicken grilled and then cooked down in palm oil. Lumo has one recipe that uses it: khati khati.
At the market, choose bunches with fresh leaves, no yellowing and not too many flowers or berries. Strip the leaves and throw away the hard stems, then wash them several times in plenty of water. Many cooks blanch the leaves, pour off the water and squeeze them dry before frying, which softens the bitterness. Fresh leaves keep a day or two in the fridge. Blanched and squeezed, they freeze well. Abroad, some African grocers sell frozen njama njama. Failing that, spinach or kale cooked the same way gives a similar dish, milder and less bitter.
Recipes with this ingredient
- Khati Khati Nord-Ouest · 50 min
A North-West grassfield dish: roasted chicken simmered in red palm oil with simple seasoning, traditionally eaten with corn fufu and huckleberry.