Spicy Njama Njama Stir-Fry with Smoked Fish

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Cameroonian stir-fry featuring njama njama greens and smoked fish, seasoned with traditional spices for a smoky, spicy flavor. This African-inspired vegetarian recipe, ready in about 30 minutes, pairs smoked fish, njama njama (amaranth greens), palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 African cuisine 220 cal/serving

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Ingredients

200 g, deboned and flaked smoked fish
300 g, washed and chopped njama njama (amaranth greens)
3 tbsp palm oil
1 medium, thinly sliced onion
1 medium, diced red bell pepper
1 small, finely chopped scotch bonnet pepper
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp tomato paste
1/4 cup water
to taste salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tablespoons of palm oil in a large skillet over medium heat until shimmering. Add 1 medium thinly sliced onion and sauté for 4 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 small finely chopped scotch bonnet pepper, cooking for 2 minutes until aromatic.
Step 3: Add 2 tablespoons tomato paste and 1/4 cup water, stirring to combine and simmering for 3 minutes until the sauce thickens slightly.
Step 4: Toss in 300 grams of chopped njama njama greens and 1 medium diced red bell pepper, stirring well to coat with the sauce. Cover and cook for 5 minutes until the greens are tender.
Step 5: Finally, fold in 200 grams of flaked smoked fish, seasoning with salt to taste and 1/2 teaspoon black pepper. Cook uncovered for 2 minutes to heat through and blend flavors before serving.