Njama Njama and FuFu

by ImmaculateBites on 30 July, 2014


Njama Njama and FuFu

Hey guys, let me tell you this, you know how some people eagerly wait for summer for the produce, vacations and warm weather.

Yes, that’s me.  It is not the same with hubby; all he looks forward to is these leafy greens. Yep. He was raised on Njama Njama and fufu corn and guess what? He has been eating these greens almost everyday for the past two weeks. You think he would be sick of it by now but Nooooo….  He wants more. Someone help! Anyone???

 Fufu Corn and Njama Njama

Njama Njama (that’s how it is referred to in Cameroon) is  one of the most popular vegetables in Cameroon especially in the North West Region and to a lesser extent in Nigeria and Kenya- sometimes referred to as   African nightshade and huckleberry. Its scientific name is  Solanum scabrum. 


Here, in  the United States,  Huckleberry leaves are seasonal, they blossom this time of the year. So now is the best time to enjoy or get your hands on it. A good place to start would be the farmers market, ask the Asian farmers they sometimes do carry it. 

 Njama Njama and Fufu

Your best bet would be to grow it – it is highly nutritious and you can eat the stems and leaves too. They have a pleasant flavor and slightly bitter to taste. One farmer, in the farmers market mentioned that they drink the water from the boiled leaves for medicinal purposes in East and South East Asia.

 African Night Shade

If you cannot lay your hands on nightshade, these are good substitutes: Swiss chard they are UH-mazing – love it!  Kale, or even spinach,  to be honest, this is what I use most of the time.

 Njama Njama and Fufu

There are several ways of making this vegetable stew- all you need is a few ingredients; onion, tomatoes, oil, and bouillon cubes (powder). If you want to make it more fancy you can add crayfish, smoked chicken, more seasonings  or even egusi.  I made it very simple without all the other embellishments because that is how hubby likes it – rustic.

This exotic African stir fry  is usually paired with fufu corn (polenta) or some would refer to it as ugali a really bland yet filling starchy accompaniment to the vegetable. I included my version of making fu fu corn – there are several ways of making it. Let  me know if there is a better alternative (this is my weakness).


Njama Njama and FuFu
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: African
Serves: 4-5
  • 1 medium onion sliced
  • 5-6 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 (palm oil)
  • Salt and pepper to taste
  • 1-teaspoon paprika
  • ½ pound chopped smoked turkey/fish
  • 1-teaspoon paprika (optional)
  • 1-tablespoon bouillon powder or Maggie cube (optional)
  • 1-2 scotch bonnet or habanera pepper
  • Fufu
  • 1 pound finely ground corn flour
  • 4-5 cups water.
  • 2 teaspoon salt (optional)
  1. Blanche vegetables in hot water for until wilted – about 2-3 minutes. Remove and place in cold water to prevent the leaves from cooking further. Drain and squeeze out water from the vegetables. Set aside
  2. Heat palm oil or canola oil in a medium saucepan over medium heat until hot.
  3. Add onions, lightly sauté onions until it is wilted about 2-3 minutes. Add tomatoes, scotch bonnet pepper and bouillon, continue cooking
  4. Scraping any browned bits off the bottom of the pot. You may add these optional ingredients now, paprika, smoked turkey, cray fish or smoked fish and proceed with cooking, occasionally stirring for about 10 minutes.
  5. Finally add vegetable , cook for about 2-3 minutes. Adjust seasonings and turn off the heat.
  6. Salt lightly
  7. Fufu corn
  8. Add about 4 cups of water to a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal and keep stirring with a wooden spoon until it comes to a boil.
  9. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 10-15 minutes . You may add some more water if desired. Turn off the heat. Scoop out balls with a small bowl – shake and form a ball by roll it around. Or place on a saran wrap plastic( I have been told several times not to do this – health wise so be mindful of it)











Grill Caribbean Coconut Shrimp

by ImmaculateBites on 28 July, 2014

Grill Caribbean Coconut Shrimp

This a quick and easy  Grill  Caribbean Coconut Shrimp that is the ultimate summer shrimp to make when you are entertaining, for dinner, lunch or just because. It can be made indoor s or outdoors.

Caribbean Grill Coconut Shrimp

The first time I made this was because I wanted to use up my leftover over coconut milk. It so happen, that I was making the shrimp to top a rice dish. Unfortunately, it never made it to the table. In between grilling the shrimp, the whole family kept pulling one out of the skewers until it was all gone. It is had to resist – the taste is amazing. The flavor of thyme, garlic, onion and coconut milk makes it so enticing.

Caribbean Grill Coconut Shrimp

For those that do not like the texture of coconut this would be a great alternative, the coconut milk adds flavor  to this succulent, sultry shrimp without texture. Yielding a mild coconut taste that is hard to tell.

Caribbean Grill Coconut Shrimp

Avoid marinating the shrimp for more than 5 minutes  – it will get tough. Feel free to use two skewers per kebab it will help keep the shrimp in place when turning them on the grill. Compared to the baked caribbean shrimp, this  has  less calories but is still finger licking good.

Word of caution, resist the urge to eat it before you are done.

Serve it with a plate of vegetables , salad  or go overboard with this super easy mexican rice



Caribbean Grill Coconut Shrimp

Caribbean Grill Coconut Shrimp



5.0 from 1 reviews
Caribbean Coconut Milk Shrimp
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Caribbean
Serves: 3-4
  • 1 pound shrimp peeled and deveined
  • ¼ coconut milk or cream(can)
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon chicken bouillon powder(replace with ¼ teaspoon salt)
  • ¼ teaspoon cayenne pepper(optional)
  1. Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
  2. Heat the grill to medium high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan
  3. In a medium bowl, mix garlic powder, onion power, thyme, salt, cayenne pepper, coconut milk and bouillon powder
  4. Thread the shrimp onto the skewers about 3 per skewer. Making sure the front on the skewer is fully covered with shrimp.
  5. Brush the shrimp skewer with coconut milk spice mixture; on both sides. Place skewers on grill pan.
  6. Grill for about 2-3 minutes per side until fully cooked through. Serve warm with vegetables, rice or with dipping sauce
  7. Serve warm.






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