Njama Njama: A Recipe for Huckleberry Leaves from Cameroon

Recipe:
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Other videos on eating black nightshade greens
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If you've watched my videos on Sopa de Mora and Black Nightshade Greens you'll know that nightshade greens are edible. Njama Njama is another example of how these plants (Solanum scabrum here) are cooked around the world.
Njama Njama is basically a dish of smothered greens from Western Africa, with most of the recipes mentioning Cameroon specifically. One resource that sells seeds claims there's at least 3 different localized varietals of S. scabrum named for different locations in Cameroon, which is pretty cool.
The greens are cooked with onion, palm oil and habanero peppers, some chopped tomatoes or tomato puree, and served with Khati Khati grilled chicken cooked in palm oil and fufu / ugali-a sort of firm polenta made from plantain, cassava or another starchy plant.
If you can find black nightshade greens in quantity (most recipes call for around 5 lbs of greens!) it's a great one to try. These greens are harder to come by for me so my recipe calls for 8 oz :). Full recipe at the link at the top of the video description.

[@mattrupp8562]

Loving all the black nightshade greens content!

[@Arboreal_Fungi]

Did you eat those habaneros whole like that?

[@foragerchef4141]

Good lord no. They’re discarded.

[@medogandcatadventure]

@@foragerchef4141. 🔥 😂😂