Prepare the Greens:

1. ⦁ Thoroughly rinse the Njamah Njamah leaves in cold water about 2-3 times. Remove large, tough veins and slice the leaves. Bring a large pot of water to boil. Add the greens and cook for 7-10 minutes until just tender. Transfer into an ice bath to cool. Once cool, strain with a colander and squeeze out as much water as you can. This yields about 3 cups of cooked greens. Set asid.

Cook the Vegetables:

1. ⦁ In a large skillet or fry pan, heat the vegetable oil over medium heat. Add the chopped onions and cook until translucent. Add the diced tomatoes and cook until they break down into a chunky sauce, about 10 minutes. Stir in the tomato paste and cook for another 2-3 minutes.

Add the Greens and Seasoning:

1. ⦁ Add the cooked greens to the skillet along with the chopped peppers. Stir to combine and cook for another 5 minutes. Season with bouillon cubes and salt to taste. If using smoked fish, crayfish, or egusi seeds, add them at this point.

Simmer:

1. ⦁ Let the stew simmer gently over low heat for about 10-15 minutes, allowing the flavors to meld together.
2. Serve:
3. ⦁ Serve the Njamah Njamah hot with pounded yam, fufu corn, or boiled plantains. Enjoy!