Danielle Berg’s Jama Jama and Foo Foo (Africa)
(from jennarenay’s recipe box)
this dish is as fun to eat as it is to pronounce – you just break off a bit of foo foo and shape it into a ball, then use it to scoop up the jama jama. no utensils allowed, and traditionally everyone eats out of a common pot (hey, less dishes to wash!). however, there are a couple of ingredients that you may have to venture outside of the supermarket to find. Palm oil, an unmistakable bright orange color can be found at some ethnic food markets, as can instant foo foo which may be made out of yams, cassava, or plantains.
Source: Danielle Berg's recipes from the galley (from RecipeThing user veisner1977)
Categories: African, Danielle Berg, not tried
Ingredients
- - a few tablespoons of palm oil
- - two red onions, chopped
- - a couple cloves of garlic, crushed
- - finely chopped ginger or ginger powder
- - hot chili powder or cayenne pepper
- - about a pound of stew pork or beef, chopped into small pieces
- -box of foo foo mix
Directions
-
wash and loosely chop three bunches of collard greens. if desired, you can substitute one bunch of red chard for some color and texture variation. of course, these aren’t the same greens used in Cameroon, but it’s the closest I’ve found. Once the meat and onions have browned, turn the heat down and add the greens in on top and cover. if you can’t fit them all in at once, don’t worry, just wait until the first batch has steamed down and then add some more. you will be amazed at how much they will reduce in size. occasionally stir to rotate fresh greens to the bottom and mix the meat and onions throughout. cook until greens are tender and then serve with foo foo, following the instructions on the box.