Njama-njama & corn fufu: traditional recipe, origin and ingredients

Where does Njama-njama & corn fufu come from?

Njama-njama is the North-West’s name for huckleberry leaves. Sautéed with onions and tomatoes and served with corn fufu, they make the region’s most common meal, often with a piece of chicken or meat.

Other signature dishes of the North-West region: Achu & yellow soup, Khati khati, Corn chaff.

What are the ingredients for Njama-njama & corn fufu?

For 6 people:

• Dried huckleberry leaves
• Corn flour
• Red palm oil
• Onions, tomatoes (buy locally)

How do you make Njama-njama & corn fufu? Step-by-step recipe

1. Soak the huckleberry leaves for 20 min, then squeeze.
2. Fry onions and tomatoes in palm oil.
3. Add the leaves and cook 15 min over medium heat.
4. Make the corn fufu: rain the flour into boiling water and work it firmly.
5. Serve together.

Tips for a perfect Njama-njama & corn fufu

• Do not overcook the leaves: they should stay green.
• Work the corn fufu hard so it is smooth.
• Add a little fresh chili when serving.

What to serve with Njama-njama & corn fufu

Traditionally it is served with corn fufu, chicken or meat. It is a dish for everyday meals.

Where to buy Njama-njama & corn fufu ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Njama-njama & corn fufu are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions