Katikati
My banso and babanki families both claim ownership of this delicacy as do people from the Nkom tribe of Cameroon. I maintain that the best Kati Kati is made in Babanki . In its basic format, the authentic traditional recipe, its very simple to make –its basically chopped up chargrilled chicken with added salt and palm oil , simmered for approx. 15 minutes. My adapted fusion version includes country onions, fusion tomatoe base sauce and sliced red and spring onions. Serving it with fufu ( I now use cauliflower fufu) and jamajama elevates it a heavenly feast…
Ingredients
- 1200 g Whole chicken or halves or quarters, excess fat trimmed and skin removed
- 1.5 tsp Salt
- 1 tbsp Rondelle (Afrostyrax lepidophyllus or country onion) ( optional)
- 1 tsp White pepper
- 1 tsp Motherland chilli paste or chilli flakes
- 1 Stock cube
- 200 ml Afrofusion tomatoe base
- 1/2 cup Broth /stock or water or more as needed
- 1/4 cup Spring onion
- 1 Onion sliced
Instructions
- In a small bowl mix chicken with the rondelle, chilli, pepper and stock cubes.
- Barbeque the chicken on charcoal preferably or grill if no charcoal bbq facility
- Heat up the palm oil in sauce pan, add the onions and tomatoe base and cook at low heat for 5 minutes, stirring occasionally
- Cut up the chicken into approx. 4cm square chunks , add to the saucepan, add the stock/broth or water and bring to boil and then reduce heat and let simmer for 15 minutes
- Serve warm with fufu ( cauliflower ) and njama njama
Notes
Glycemic Index 26 Low
Glycemic Load 1 Low
Glycemic Load 1 Low
Nutrition
Calories: 183kcalCarbohydrates: 2.97gProtein: 18.28gFat: 11gSodium: 775mgFiber: 0.67gSugar: 1.4g
Tried this recipe?Let us know how it was!
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