Black-Nightshade Stew · Bamoun Specialty
Pen Ndjapche
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Local tradition holds that the black nightshade used in this dish once grew only on the west bank of the Noun River — precisely the stretch of land the Bamoun people settled.
Black nightshade leaves are boiled, then combined with peanut butter or pistachio (egusi) paste and a fried base of tomato, onion and pepper. It's served with a couscous of pounded cassava and corn, alongside quenouh, a traditional sugarcane drink.
Why it's made this way: As the most popular hot dish of the Noun department, pen ndjapche anchors Bamoun celebrations in Foumban — weddings, baptisms and harvest festivals all feature it.
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