Njama Njama

Preparation

1. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until it is thin and pourable, then add the finely chopped onion and cook for 4-5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
2. Add the chopped huckleberry leaves or bitter greens to the pot with the aromatic oil base, stirring gently to coat the leaves evenly. Cook for 8-10 minutes, stirring occasionally, until the leaves begin to wilt and release their liquid, but still retain some texture and structure.
3. Add the water, salt, black pepper, and ground peanuts if using, stirring well to combine. Bring to a simmer over medium heat and cook uncovered for 10-15 minutes until the greens are very tender and the flavors have melded together. The njama njama should be creamy and thick with a glossy appearance from the palm oil, with the bitter greens fully softened but still maintaining their identity.
4. Taste and adjust seasoning with additional salt and pepper if needed. If the mixture is too wet, simmer for another 3-5 minutes to allow some liquid to evaporate and thicken the dish.