My favorite Cameroonian dish: Njama-njama

Ingredients:

• One large-ish bag of huckleberry or kombi leaves.  (Same thing, huckleberry is what Anglophones call the leaves, kombi is the name in Fulfulde.)  Folks back home can use spinach leaves.
• red palm oil
• ½ onion
• water
• 1 Maggi cube

 Directions:

1. Pick the leaves off the stems and wash the leaves well (Cameroonians normally rinse them in clean water three times).
2. In a medium sized iron pot, pour enough red palm oil to cover the bottom.
3. Slice onion into the oil and let sauté.
4. Pour in one cup of water.  Add in the leaves.  Stir well.
5. Continuing stirring leaves and crumble in Maggi cube.  Add more water if necessary.
6. It’s done when the leaves are nicely wilted.
7. Enjoy with couscous!