Entree: Cameroon – Northern Culinary Region – Fufu Corn and Njama Njama (Stiff corn fufu served with njama njama, a sautéed bitterleaf greens stew often with smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- Fufu:
  - 2 cups (240 g) white cornmeal (coarse maize flour)
  - 4 cups (960 ml) water, divided
  - 1/2 tsp (3 g) salt
- Njama Njama:
  - 1 lb (450 g) fresh bitterleaf (njama njama), washed, squeezed, and roughly chopped; or equal amount of spinach if unavailable
  - 2 tbsp (30 ml) palm oil
  - 1 medium onion, finely chopped (about 6 oz / 170 g)
  - 2 medium tomatoes, chopped (about 10 oz / 280 g)
  - 1–2 hot peppers (scotch bonnet or habanero), whole or chopped to taste
  - 2 smoked fish (e.g., mackerel), approx. 8 oz (225 g) total, deboned and flaked
  - 1 tbsp (8 g) dried crayfish powder or 1 oz (28 g) dried shrimp (optional)
  - 1 bouillon cube (Maggi or similar)
  - Salt to taste
  - 2 tbsp (30 ml) water (if needed)

Instructions

1. Prepare the fufu: Bring 3 cups (720 ml) of water to a boil in a medium saucepan. In a bowl, mix the cornmeal with the remaining 1 cup (240 ml) water to form a smooth slurry with no lumps.
2. When the water boils, reduce heat to medium-low and gradually pour in the cornmeal slurry while stirring vigorously with a wooden spoon to prevent lumps. Continue stirring until the mixture thickens and pulls away from the sides, about 8–10 minutes.
3. Reduce heat to low, cover, and cook 3–5 minutes more, then stir vigorously until smooth and elastic. Remove from heat and keep covered to stay warm. If too stiff, add a splash of hot water and stir to adjust texture.
4. Make the njama njama: Heat palm oil in a skillet or pot over medium heat. Sauté the chopped onion until translucent, 4–5 minutes. Add the whole or chopped hot pepper and cook 1 minute.
5. Add the chopped tomatoes and cook until they break down and form a sauce, about 6–8 minutes. Stir in the flaked smoked fish and dried crayfish or shrimp if using.
6. Add the prepared bitterleaf (or spinach) and the bouillon cube. Stir well; cover and simmer over low heat 8–10 minutes until the greens are tender and flavors meld. Add 2 tbsp (30 ml) water only if the mixture becomes too dry.
7. Taste and adjust seasoning with salt. Serve the njama njama alongside portions of warm corn fufu, tearing off pieces of fufu to dip into the greens stew.