FUFU, NJAMA NJAMA AND KATI KATI RECIPE

Posted ByPrecious

5 from 6 votes

Published Mar 15, 2016

Updated Apr 27, 2017

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How to make kati kati chicken
You will love this. I say, you will love this! What is not to love about Fufu, Njama Njama and Kati Kati? This delicacy from Cameroon is the B.O.M.B. Trust me when I say traditional meals don’t get any better than this.

The staple here is the Fufu which is made of corn flour. It is eaten with a kind of vegetable- garden huckleberry that is also called Njama Njama in Cameroon (scientific name: solanum scabrum). Then there is the star of the dish, the Kati Kati. This is burnt chicken that is chopped and cooked with palm oil. Deliciosio! (Errmm excuse my Spanish)

I went to my brother-in-law’s house and he was about to prepare this dish so I took over from him and decided to film it for YOU. Watch the video below then after the video, you’ll find all three written recipes. Let’s begin!
YouTube video
THE WRITTEN RECIPES
Fufu Corn Recipe
Prep time: 10 mins
Cook time: 20 mins
Total: 30 mins
Serves: 4
 
Ingredients
 
3 cups of corn flour
6 cups of water
Utensils needed
 
Wooden spoon or stick for ‘turning’ (stirring) the fufu
Method
 
Put water in a pot and bring to boil.
While water is on the fire, mix half cup of corn flour with a cup of cool water. This will form a paste.
When water boils, remove two cups of it and set aside.
Pour the paste into the remaining water in the pot, stirring continuously (see video for more). It should get really thick.
Now add in the remaining flour to the pot, stirring continuously in a circular motion. If it gets too hard, start moving the paste to the corner of the pot with your wooden spoon making sure the lumps are dissolved. When it is well mixed, add the water you kept aside and cover to cook for about 5-10 minutes.
Now mix the fufu until everything is well incorporated. Scoop out and wrap in plastic wraps,  sandwich bags, aluminium foil or warmed banana leaves.
Njama Njama Recipe
 
Two pounds ( about 1 kg) of huckleberry- fixed, boiled and cut (substitutes include kale and spinach)
6 tomatoes
1 large onion
3 small seasoning cubes (maggi)
Salt to taste
1 cup of oil (vegetable oil or palm oil)
2 habanero peppers (optional)
Method
Chop onions and tomatoes and set aside.
Heat oil in a pot. Put in the chopped onions and let that fry for a while. Add in the tomatoes and let it cook until acidity is gone.
Season with salt and maggi, then put in the vegetable and and stir properly. C’est fini!
Kati Kati Recipe
 
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
 
Ingredients
 
1 whole chicken- plucked and slightly burnt over a flame (preferably, this should be hard chicken)
1 cup of palm oil
1 medium sized onion
4 cloves of garlic
2 cubes of maggi
1 habanero pepper
Salt to taste
Method
 
Cut chicken into desired pieces
Put in a pot, add about 3 cups of water and bring to boil.
Now chop onion, pepper, tomato and garlic.
Season chicken with salt and maggi then add in the chopped ingredients.
Add in palm oil then let them cook together until all water is gone and just chicken and oil is left.
Enjoy with Fufu and Njama Njama!
NOTES:
Alternately, you could fry onion and tomatoes in oil first before adding raw chicken and bringing to boil. I prefer boiling the chicken first because that way, the other ingredients don’t cook too much and loose their flavour.
Here is the printable recipe:
Fufu Njama Njama and Khati Khati

Fufu, Njama Njama and Khati Khati/Kati Kati

5 from 6 votes
This is a Cameroonian delicacy you won't want to miss.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 8 servings
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Ingredients  

For the Fufu

  • 3 cups of corn flour
  • 6 cups of water

For the Njama Njama

  • 2 pounds of huckleberry- fixed and blanched about 1 kg, substitutes include kale and spinach, lightly boiled and cut
  • 6 tomatoes
  • 1 large onion
  • 3 small seasoning cubes maggi
  • Salt to taste
  • 1 cup of oil vegetable oil or palm oil
  • 2 habanero peppers optional

For the Khati Khati

  • 1 whole chicken- plucked and slightly burnt over a flame preferably, this should be hard chicken
  • 1 cup of palm oil
  • 1 medium sized onion
  • 4 cloves of garlic
  • 2 cubes of maggi
  • 1 habanero pepper
  • Salt to taste

Instructions 

To make the fufu

  • Put water in a pot and bring to boil.
  • While water is on the fire, mix half cup of corn flour with a cup of cool water. This will form a paste.
  • When water boils, remove two cups of it and set aside.
  • Pour the paste into the remaining water in the pot, stirring continuously (see video for more). It should get really thick.
  • Now add in the remaining flour to the pot, stirring continuously in a circular motion. If it gets too hard, start moving the paste to the corner of the pot with your wooden spoon making sure the lumps are dissolved. When it is well mixed, add the water you kept aside and cover to cook for about 5-10 minutes.
  • Now mix the fufu until everything is well incorporated. Scoop out and wrap in plastic wraps, sandwich bags, aluminium foil or warmed banana leaves.

To make the Njama Njama

  • Chop onions and tomatoes and set aside.
  • Heat oil in a pot. Put in the chopped onions and let that fry for a while. Add in the tomatoes and let it cook until acidity is gone.
  • Season with salt and maggi, then put in the vegetable and and stir properly. C'est fini!

To make the Khati Khati

  • Cut chicken into desired pieces
  • Put in a pot, add about 3 cups of water and bring to boil.
  • Now chop onion, pepper, tomato and garlic.
  • Season chicken with salt and maggi then add in the chopped ingredients.
  • Add in palm oil then let them cook together until all water is gone and just chicken and oil is left.
  • Enjoy with Fufu and Njama Njama!

Notes

Alternately, you could fry onion and tomatoes in oil first before adding raw chicken and bringing to boil. I prefer boiling the chicken first because that way, the other ingredients don't cook too much and lose their flavour.

Nutrition

Calories: 742kcal | Carbohydrates: 50g | Protein: 32g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1778mg | Potassium: 738mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1131IU | Vitamin C: 25mg | Calcium: 183mg | Iron: 6mg

Additional Info

Course: Main Course
Cuisine: Cameroonian
Calories: 742
Tried this recipe?Mention @preciouscore or tag #PreciousCore!
Happy cooking!