Njamma jamma

In Cameroonian cuisine, njamma jamma refers to both the plant (internationally known as garden huckleberry) and the eponymous dish made from its leaves. The dish consists of garlic, onions, hot peppers, water, oil, and greens such as njamma jamma and collards, swiss chard, or kale. The combination is then cooked over low heat until the greens develop a tender texture. Njamma jamma is served hot, preferably with ugali on the side.