Njama Njama and FuFu
Ingredients
Njama Njama
-
1
medium
onion, sliced
-
5-6
pieces
fresh tomatoes, chopped
-
½
teaspoon
cayenne pepper
-
5
pounds
Nightshade kale, water crest or 3 pounds frozen kale or spinach
-
½ -1
cup
canola oil or palm oil
-
to taste
salt and pepper
-
1
teaspoon
paprika
-
½
pound
chopped smoked turkey or fish
-
1
teaspoon
paprika (optional)
-
1
tablespoon
bouillon powder or Maggie cube (optional)
-
1-2
scotch bonnet or habanera pepper
Fufu Corn
-
1
pound
finely ground corn flour
-
4-5
cups
water
-
2
teaspoons
salt (optional)
Instructions
- Blanche the vegetables in hot water for 2-3 minutes, then place them in cold water to stop cooking.
- Drain and squeeze out excess water from the vegetables and set aside.
- Heat palm oil or canola oil in a saucepan over medium heat until hot.
- Sauté the onions until wilted, then add tomatoes, scotch bonnet pepper, and bouillon, scraping any browned bits from the pot.
- Optional: Add paprika, smoked turkey, crayfish, or smoked fish and cook for about 10 minutes.
- Add the blanched vegetables and cook for an additional 2-3 minutes, adjusting seasonings as needed.
- For Fufu Corn, bring 4 cups of water and salt to a boil in a large saucepan.
- Gradually whisk in the cornmeal, stirring constantly until it thickens and the cornmeal is tender, about 10-15 minutes.
- Turn off the heat and scoop out balls of Fufu, shaping them with your hands.
Nutrition Facts (estimated)
Servings
4-5
Calories
600
Total fat
22g
Total carbohydrates
160g
Total protein
35g
Sodium
1206mg
Cholesterol
0mg
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