Fusion Fufu, Jamajama & Katikati
Ok peeps – this is a trio made in both Banso and Babanki heavens. Babanki is my 1st home- my dad’s idyllic village where we had a glorious summer vacation every July and August & Banso is my mum’s and husband’s village and my current “home”. Coincidentally these trio is the signature tribal dish and my parents and husband could eat it everyday. Njama Njama also referred to as huckleberry belong to the family of african nightshades which are species of plants the genus Solanum, commonly consumed as leafy vegetables in many countries. There is a diverse range of African nightshades and they have many nutritional and medicinal benefits though parts can also be poisonous if eaten raw or the unripe fruit. The species include Solanum scabrum, Solanum villosum, Solanum nigrum, and Solanum americanum.[3] Local names besides njamajama are mnavu (Swahili) and nsugga (Luganda).It has become a popular vegetable across most of Cameroon and it is my claim ( though argued by my banso famile ) that babanki produces the best jamajama crop! It can be found in North America ( I got excited to see them growing wild on the sidewalks of Long Island city and would have harvested these if my brother had’nt highlisted that dogs probably peed on them). But they can be found in farmers market or ordered and shipped from several Cameroonian outlets. I currently grow my own in Doha in the winter months ( or gratefully receive from my sister, Joan’s garden - hint hint). I would advice you to grow your own! Its medicinal usage include ulcers, skin diseases, tonic, laxative, appetite stimulant, and asthma in African countries and for treating fever, opium poisoning, splenomegaly, diseases of the liver, rhodent bites, vitiligo, nausea, diseases of the oral cavity and headache in Ayuverdic medicine.
Ingredients
- 2 tbsp Olive oil
- 900 g Two packets of 450g frozen leaf or chopped spinach defrosted and water squeezed out or 700g kale or greens (amaranthus) or Huckleberry wilted in boiling water and water squeezed out
- 2 Onions chopped
- 1 Leek sliced
- 1 tbsp Ginger and garlic paste (optional for the huckleberry)
- 1/2 tsp Cameroon country onions (optional for huckleberry)
- 2 Stock cubes and 200ml water or 200ml broth
- 2 Habanero (scotch bonnet) pepper or ½ table spoon motherland bite pepper sauce or chilli flakes (optional)
- 1/4 Leek sliced
- 6 Medium sized tomatoes chopped
- 2 tbsp cray fish (optional for the huckleberry)
Variation
- Add either ½ teaspoon of ground Afrostyrax lepidophyllus aka Cameroon country onion
- Or red bell peppers or smoked fish or beef or chicken or but always factor in additional calories (see nutrient table)
Instructions
- Heat the oil in a large non-stick frying pan and gently fry the onions, leeks, garlic, ginger and salt for 3-4 minutes stirring frequently
- Add the chopped tomatoes to the pan
- Add the stock cube and water or stock and pepper (if required) and let simmer until fully reduced. (Burst the scotch bonnet pepper and mix in for a spicy taste or remove and set aside for a milder taste)
- Add the wilted and softened and squeezed spinach or kale or green or huckleberry (or combination of either) and Sautée for 3-5 minutes until sufficiently tender
- Add salt and black pepper to taste
Notes
Glycemic Index 28 Low
Glycemic Load 7 Low
Glycemic Load 7 Low
Nutrition
Serving: 4PortionsCalories: 212kcalCarbohydrates: 24gProtein: 11.88gFat: 10.23gSodium: 1087mgFiber: 9.7gSugar: 9.62g
Tried this recipe?Let us know how it was!
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