2poundsof huckleberry- fixed and blanchedabout 1 kg, substitutes include kale and spinach, lightly boiled and cut
3small seasoning cubesmaggi
Salt to taste
1cupof oilvegetable oil or palm oil
For the Khati Khati
1whole chicken- plucked and slightly burnt over a flamepreferably, this should be hard chicken
1cupof palm oil
1medium sized onion
2cubes of maggi
Salt to taste
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!
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.