Njama-njama as we call it in Cameroon is a very common vegetable in the English-speaking part of the country. Many villages eat it with various tubers and fufu. There are many methods to cook this vegetable and one of them is with palm oil.

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Today, I'm sharing with you my recipe for stewed Njama-njama which is accompanied by something special which is boiled pumpkin. 

This is a very delicious meal trust me. And you have come to the right place to get this recipe because I cook it so well. Oh yes, I do.

So let's dive into our recipe.

How To Cook Stewed Njama-Njama With Red Oil & Pumpkins

Ingredients

Cooking

- Wash the pumpkin and cut it into two halves.

- Remove the seeds in the middle and then cut them into smaller pieces if the slices are too big.






- You can dry the seeds and use them for egusi soup.


- Take out the strong stems from the vegetable and slice it.




- Wash it well. Take out the vegetables from the water each time you wash to leave out the sand or ground particles. Wash at least 3 times.

- Put in a to and cook. You may not need to add water when cooking because the vegetables contain water. But check that the pot doesn't get dry.



- Also, cook the pumpkin with little water as it may get too soft if too much water is added.


- Drain the vegetables when ready.

- Heat some red oil and fry the sliced tomatoes, onions and pepper.





- Add seasoning to the frying ingredients and stir. Another way to season it is to add seasoning to the vegetables instead.

- When it begins to get dry add the vegetables to it and stir well.


- Put off the fire or take it down when properly mixed.

- Peel pumpkins (if you prefer the back taken out), slice and serve.

I eat my pumpkins with the peel when it is soft. But do this only when the pumpkin was cultivated or grown organically. Also, wash the pumpkin very well if you intend to eat the back too.