It’s winter, and I’m craving comfort food. But not soup – none of that foolishness. I want something that fills you up properly, something with weight and heat and flavours that remind you of home. I want fufu and njama njama.
The thing about njama njama is it’s supposed to be made with huckleberry leaves – these beautiful, sturdy greens with thick stems that hold up to cooking and give the dish its proper texture. You can find it here in the UK if you know where to look. I’ve got a family friend who grows it on her allotment, and there are people who sell it if you’re connected to the right networks. But I didn’t have access to it this time, and I wasn’t about to let that stop me.
So I did what a lot of us do: I adapted. Headed to the food market hunting for the kind of spinach that comes close – the variety with those extra stems, the ones with some body to them. Not the limp supermarket stuff. Proper, fresh bundles. Two for a pound. I grabbed six.

Ingredients:

For the Njama Njama:
∙ Fresh spinach (the kind with thick stems, about 6 bunches)
∙ 2-3 tomatoes, diced
∙ 1 onion, diced
∙ 3-4 cloves garlic, chopped
∙ Palm oil (for that proper flavour – or olive oil/coconut oil if you prefer)
∙ Smoked shrimp powder/njanga (the traditional name)
∙ Scotch bonnet peppers (to taste – we don’t play about heat in this house)
∙ Salt and pepper to taste

For the Fufu:
∙ Corn flour (the quick-cook Western version)
∙ Hot water

Method:

First, the spinach. Wash those beautiful leaves thoroughly – you never know if there are snails lurking in there. Bunch them up, chop them, then wash again. Really get in there and squeeze out as much water as you can. Set aside.
For the fufu, bring your water to a boil and gradually add the corn flour, stirring constantly until it comes together into that smooth, stretchy consistency. The Western version cooks in about 10 minutes. Would the authentic Cameroonian method have me stirring for 30-45 minutes? Yes. Am I doing that today? Absolutely not. This version works, and I’m not judging myself for it. Cover and keep warm.
Now for the njama njama: Heat your palm oil in a pan (or olive oil, or coconut oil – whatever you’ve got). Add your diced garlic, onions, and tomatoes. Let them fry until they’re soft and fragrant, and the kitchen starts smelling like home.
Add your spinach to the mix and let it cook down. This is where you pay attention – watch for that moment when the colour shifts, when that vibrant greenish hue pops up. That’s your cue. Dust in your njanga (smoked shrimp powder), add your scotch bonnets (as much heat as you can handle), season with salt and pepper, and let everything come together for a few more minutes.

My squadron got their plantains because they need that sweetness to balance everything out. My sous chef and I? We went full traditional – fufu, scotch bonnets, no compromises on the heat.

The thing is, this meal isn’t about perfection. It’s about making home happen with what you’ve got. One bite and I’m right back where I need to be. That’s what comfort food does, innit? It doesn’t have to be exactly like the version your mum made or the version you’d get back home. It just has to hit that spot that reminds you why you crave it in the first place.

Heaven in a mouthful. Exactly what I needed.

If you’re in the UK and you know where to find proper huckleberry leaves, tell me your secrets. And if you’ve been adapting this dish like I have – what’s your go-to substitute?

xoxo
CC