Kati-kati and njama-njama

Kati-Kati Description

Kati-Kati is a traditional Cameroonian dish that combines the smoky flavor of village chicken, grilled over embers, with slow cooking in a sauce made from palm oil, tomatoes, and spices. It's accompanied by njama-njama or huckleberry leaves, a sautéed green vegetable with subtle aromas, and corn couscous, which balances the whole. More than just a meal, it represents a moment of sharing and conviviality, often enjoyed during major occasions and family gatherings.

Kati-kati recipe

1. Carefully clean the chicken and cut it into pieces!
2. Salt and coat it with a little palm oil.
3. Lightly char it over embers to give it an authentic village taste.
4. In a pot, heat the palm oil (without bleaching it). Sauté the chicken pieces until they are nicely browned.
5. Add a little water to allow for cooking (especially if it's a laying hen, as its meat is tougher).
6. When the chicken is almost cooked, incorporate some of the finely chopped tomatoes, chili, and onions. Salt again if necessary.
7. Let it simmer until all the water has evaporated. Only the oil and a well-reduced sauce should remain.
8. Carefully wash the njama njama leaves. Sauté them in a little red oil with chopped tomatoes and onion. Salt to your taste. Cook for a few minutes, stirring to bring out the flavors.