from: Central Africa | cooking method: boiling-simmering
In Cameroon, Njamma-jamma (Jamma-Jamma, or Jama-Jama) is the name of both the plant and the dish made from its leaves. Outside of Africa, substitute other greens for the Njamma-jamma leaves.
What you need
- a few tablespoons of oil
- two or three cloves of garlic, minced
- one onion, finely chopped
- one-half teaspoon cayenne pepper or red pepper (more or less to taste)
- two or more pounds of greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned, torn or shredded, drained
- one cup water, or chicken broth or chicken stock
- salt to taste
What you do
- Heat oil in a large skillet or pot. Over high heat, sauté onions and garlic for a few minutes. Add cayenne pepper and stir for a minute. Reduce heat.
- Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered.
- Add water or broth. Cover. Cook over low heat until greens are tender -- ten to twenty minutes or longer. Add salt if necessary. Serve hot.
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