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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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. 0.28 oz (8 g) (optional)
- Salt to taste
- Black pepper to taste

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (120 ml) 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.

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.