Kati Kati, also known as African grilled chicken is made with grilled chicken which is then sauteed to perfect with the right blend of spices to give you a lip-smacking chicken dish!
Origin of Kati Kati
Kati Kati is one of the most ancient and distinctive dishes of the Nkom people, in the Northwest province of Cameroon.
Yes, they do date back in time and they are different- in a good way. This is burnt chicken that is chopped and cooked with palm oil. Delicious!
Kati Kati Recipe
Made the traditional way, it starts with fresh-butchered organic chicken -roasted over an open flame with salt and freshly ground pepper only.
Then it is lightly simmered in palm oil with Maggie (chicken bouillon) and served with corn fufu (polenta) and vegetables.
For our version of this chicken; we upped the spices a tiny bit – not much; granulated garlic, onions powder, and cayenne pepper (hot dried pepper) before grilling.
If you are not into palm oil or adding oil to your chicken-I hear you! Forget about the oil serve with any starchy side oil of choice.
Use fresh chicken, if you can. There are several varieties – hen, rooster, and regular chicken (soft chicken).
You can get the rooster since it is lean but the most flavorful of all the chicken- not too tough like the hen and can be fully cooked on the grill.
Now, don’t even think of throwing away any parts of the chicken. Forget the breast and thighs – the neck, gizzard, feet, and back are the best part !!!! No kidding!
Don’t forget to serve it with this stir-fry vegetable (njama njama) and fufu (cornmeal).
Be Sure to Try These Other Cameroon Dishes!
Be sure to recreate this incredible delicacy. Enjoy!
African Grill Chicken (kati kati)
- 3-4 pounds of chicken skin- on cut up into desired pieces
- 1 ¼ teaspoon salt
- 1 tablespoon onion powder
- 1 ½ tablespoon garlic powder
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder you may replace with salt
- 2 fresh tomatoes
- ½ cup water or more as needed
- Chicken bouillon to taste
- Trim chicken of excess fat and pat dry with a cloth or paper napkin.
- In a small bowl combine the spices, onions, pepper, garlic, and Maggie.
- Season chicken with spice rub.
- Preheat a hot barbecue, grill, griddle or frying pan.
- Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked.
- Blend tomatoes and set aside.
- Heat up a large saucepan over medium heat –add palm oil to the pan and tomatoes puree. Sauté for about 4-5 minutes, stirring occasionally
- Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
- Add about 1/2-1cup of water cover and cook until the chicken is well flavored by the sauce 4 to 5 minutes and thoroughly cooked through. Adjust for seasonings and oil
- Remove from the heat and serve warm with fufu and njama njama.