This video shows you the complete process of cultivating and cooking the African garden huckleberry from seeds all the way to the table.
Buy seeds here:
The African Garden huckleberry is a culturally important leafy green for some tribes in Central, West and East Africa. The scientific name is Solanum scabrum mill. It is a member of the Black Night Shade family.
Local names for this nutritious vegetable are Njama Njama (Cameroon), Ewa or awa (Enugu), Ogunmo (Yoruba), Morelle Noire (French), Nsugga (Uganda), and Mnavu (Swahili).
Njama Njama is one of the most popular vegetables in Cameroon especially when accompanied by Corn fufu typical of the North West Region.
There are 3 main varieties cultivated in Cameroon with subtle difference. They all do well here in the USA in my experience.
Seeds are either direct sown in the garden or sown in a seed bed and later planted out when large enough. Optimum temperatures for germination is 15-30 degrees Celsius (60-85 Fahrenheit). Transplanting takes place 4 – 6 weeks after sowing, depending on prevailing temperatures, when the seedlings have about 5 – 6 true leaves.
The edible parts of the njama njama plant are the young shoots and leaves. The leaves are rich in nutrients, especially proteins, iron, ascorbic acid and riboflavin. The young leaves can be eaten raw, however cooking is preferable to reduce bitter taste and also the amount of anti nutrients such as solanaceous glycoalkaloids.
If you are curious to see the complete process of growing and cooking Njama Njama, then watch this video.
Here is the link:
HOW TO GROW NJAMA NJAMA FROM SEED AT HOME | Garden Huckleberry | Ewa | Ogunmo | Nsugga