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Pèhn Njapche | Corn Fufu with Black Nightshade Leaves

Prep time 30 minutes
Cook 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 kg fresh black nightshade leaves (alternatively Biteku Teku or spinach)
  • 100 g Egussi
  • 200g fresh tomatoes
  • 1 Onion
  • 4 garlic cloves
  • 3 tablespoons palm oil
  • approx. 200 ml water
  • Salt
  • 1 tsp Hot & Spicy

For the fufu

  • 200 g durum wheat semolina
  • approx. 400 ml water
  • 1 tbsp potato flour

Instructions 

  • Carefully remove the leaves from the black nightshade stalks, make a handful-sized bundle, and chop finely
  • Place the fish in a bowl with salt and rub them together with your hands until they begin to foam. Add water, rinse, and repeat one or two more times until the foaming stops. Then squeeze out the water well and set aside
  • Roughly chop the onions and tomatoes. Place the palm oil in a pot, add the chopped onions and tomatoes and the crushed garlic cloves, mix well, and sauté for about 2 minutes
  • Add the cleaned leafy greens, mix well, and sauté for about 5 minutes. Then add a little water, cover, and simmer over medium heat for about 15 minutes
  • While the egusi seeds are dry-grinding, mix the resulting powder with water until it forms a thick consistency. Season with a little salt, freshly ground pepper, and Hot & Spicy seasoning, and mix well. Then, scoop out small amounts of the mixture with a spoon and place them on top of the vegetables. Cover and simmer over medium heat for about 15 minutes. Towards the end of cooking, mix everything together thoroughly

Fufu

  • Put the water in a pot and bring it to a boil, then turn down the heat and gradually pour in the semolina, stirring regularly and mixing well until a good fufu consistency is achieved.
  • Mix the potato flour with 3 tablespoons of cold water and add it to the fufu. Mix well, add a little more water, and continue stirring.
  • Serve the finished fufu with the leafy greens and enjoy hot

Notes

If you don't have black nightshade leaves on hand, you can substitute them with spinach or kale.
Bon appetite!
Fadi
Course: Vegetables
Cuisine: Cameroonian, West African
Keyword: African, African cuisine, African food, Cameroonian cuisine