Njapche
The Bamum festive dish of nightshade leaves
Aussi écrit : ndjapche, couscous njapche
What is it?
Finely cut black nightshade leaves, boiled, rinsed in cold water, then mixed with condiments fried in palm oil. It is made in three ways: with peanut butter, with "pistachio" (Cameroonian squash seeds), or simply sautéed with tomato. The condiments (tomato, onion, green pepper, leek) are crushed together on a flat stone.
Where does it come from?
- West — Origin
Associated people(s) : Bamum (Noun division)
The story of the vegetable's origin, first confined to the Bamum bank of the Noun and then coveted by the Bamileke neighbours, belongs to oral tradition rather than documented history.
Main ingredients
- Black nightshade leaves
- Palm oil
- Squash seeds ("pistachio") or peanut butter
- Tomato, onion, green pepper, leek
What to eat it with
Maize couscous, a ball made of dried cassava and maize flour, and sometimes quenouh, a sugar-cane drink.
Origin and tradition
A popular, festive dish of the Noun, served at weddings, baptisms, funerals and at the Nguon, a traditional Bamum festival. The know-how is passed down mainly among women: among the Bamum, making a good couscous njapche is a quality valued by the in-laws.