Entree: Cameroon – Central Culinary Region – Fufu Corn and Njama Njama (Corn-based fufu served with a bitterleaf vegetable stew enriched with palm oil and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 cups (300 g) fine yellow cornmeal (maize flour) for fufu
- 4 cups (960 ml) water for fufu
- Salt to taste
- 1 lb (454 g) fresh bitterleaf (njama njama), washed, blanched, and chopped
- 2 smoked mackerel, approx. 10 oz (280 g), deboned and flaked
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 medium tomatoes, about 10 oz (285 g) total, chopped
- 2 cloves garlic, minced
- 1 small scotch bonnet pepper, finely chopped (optional for heat)
- 2 tbsp (30 ml) red palm oil
- 1 tbsp (10 g) ground crayfish or shrimp powder (optional)
- 1 bouillon cube, approx. 8 g (optional)
- Salt to taste
- Black pepper to taste

Instructions

1. Make the corn fufu: Bring 3 cups (720 ml) water to a boil in a heavy saucepan with a pinch of salt. Reduce heat to low and gradually whisk in the cornmeal, about 1/2 cup at a time, to avoid lumps; continue stirring until the mixture thickens and pulls away from the sides, about 8–12 minutes. Remove from heat and vigorously stir or pound with a wooden spoon until smooth and elastic. Shape into portions and keep covered and warm.
2. Prepare the njama njama: Heat the palm oil in a pot over medium heat. Sauté the chopped onion until soft, about 4–5 minutes, then add garlic and scotch bonnet and cook 1 minute. Add the chopped tomatoes and cook until they break down into a sauce, about 6–8 minutes. Stir in the chopped bitterleaf, flaked smoked mackerel, ground crayfish, and bouillon cube if using; add a splash of water if needed and simmer 8–10 minutes until flavors meld. Season with salt and pepper. Serve the njama njama hot alongside portions of corn fufu for dipping.