How to make Kati Kati
Kati Kati, also known as African grilled chicken is one of the most ancient dishes of people in the Northwestern region of Cameroon.
It is mostly served as a main dish with njama njama and fufu.
Frying and Grilling
3-4 pounds of chicken
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 or salt
2 fresh tomatoes
½ cup water or more
1. Trim chicken of excess fat and pat dry with a cloth or paper napkin.
2. In a small bowl combine the spices, onions, pepper, garlic, and Maggie.
3. Season chicken with spice rub.
4. Preheat a hot barbecue, grill, griddle or frying pan.
5. Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked.
6. Blend tomatoes and set aside.
7. 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
8. Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
9. 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
10. Remove from the heat and serve warm with fufu and njama njama.