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…
1200gWhole chicken or halves or quarters, excess fat trimmed and skin removed
1.5tspSalt
1tbspRondelle (Afrostyrax lepidophyllus or country onion) ( optional)
1 tspWhite pepper
1tspMotherland chilli paste or chilli flakes
1Stock cube
200mlAfrofusion tomatoe base
1/2cupBroth /stock or water or more as needed
1/4cupSpring onion
1Onion 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