Fufu corn is a staple dish in Cameroonian cuisine, particularly popular in the country's northwest region. It is made from cornmeal, which is slowly cooked in boiling water until it forms a thick, smooth dough-like consistency. This process typically takes 10-15 minutes of continuous stirring to achieve the desired texture. Fufu corn is known for its versatility and is commonly served as a main and a side dish. It pairs well with various sauces and stews such as njama njama, eru, or okra soup. Rich in carbohydrates, fufu corn provides a filling and satisfying meal option.

Njama Njama Description:

Njama njama, also known as huckleberry or jute leaves, is a green vegetable widely used in Cameroonian cooking. It is highly nutritious, containing essential vitamins and minerals. Njama njama is typically prepared as a sauce by finely chopping the leaves and cooking them with onions, tomatoes, and palm oil. Seasonings such as salt and Maggi cubes are added to enhance flavor. Additionally, smoked fish or meat is often included in the sauce to provide protein and depth of flavor. Njama njama sauce is served alongside fufu corn and other starchy staples, offering a delicious and wholesome meal option.