Entree: Cameroon – National Cuisine – Fufu Corn and Njama Njama (corn dough with stewed amaranth greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

For the corn fufu:
- 2 cups (240 g) fine cornmeal (maize flour)
- 4 cups (960 ml) water
- 1 tsp (6 g) salt

For the njama njama:
- 1 lb (450 g) fresh amaranth leaves (njama njama), washed and coarsely chopped
- 2 tbsp (30 ml) red palm oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 smoked mackerel, approx. 8 oz (225 g) total, bones removed and flaked
- 1 small hot pepper (scotch bonnet or habanero), finely chopped or left whole for milder heat, optional
- 1 bouillon cube (or 1 tsp / 5 g bouillon powder)
- ½ tsp (3 g) salt, adjust to taste
- ¼ tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) lime juice or vinegar, optional

Instructions

1. To make the corn fufu: Bring 3½ cups (840 ml) of the water and the salt to a boil in a heavy saucepan. In a bowl, mix the cornmeal with the remaining ½ cup (120 ml) water to make a smooth slurry.
2. Reduce the boiling water to a gentle simmer. Whisk in the cornmeal slurry gradually to avoid lumps, then cook over low-medium heat, stirring constantly with a wooden spoon or spatula until the mixture thickens and pulls away from the sides, about 8–12 minutes. Add small splashes of hot water if it becomes too stiff while cooking. The fufu should be smooth and stiff.
3. Once cooked, remove from heat and form into a single loaf or divide into 4 portions using wet hands or a spoon. Cover and keep warm.
4. To make the njama njama: Heat the red palm oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 1 minute.
5. Add the chopped tomatoes and cook until they soften and release juices, about 5 minutes. If using, add the chopped hot pepper now for more heat.
6. Stir in the flaked smoked mackerel, breaking it into bite-sized pieces. Add the bouillon cube, salt, and pepper. Cook 2 minutes to meld flavors.
7. Add the chopped amaranth leaves in batches, stirring each batch down as it wilts so all fit in the pan. Cook for 6–8 minutes until the greens are tender but still bright green and flavorful. Taste and adjust seasoning; add lime juice or vinegar if desired to balance richness.
8. Serve the njama njama alongside or atop portions of warm corn fufu. Eat by hand if you like, tearing off fufu and dipping into the greens and broth.