Kati kati
The Kom's wood-fire grilled chicken
Aussi écrit : kati-kati, khati khati, katikati
What is it?
A chicken, preferably a free-range one, grilled over an open flame with only salt and pepper until the skin blackens. It is then cut up and briefly simmered in palm oil, with tomato, onion and chilli depending on the recipe.
Where does it come from?
- North-West — Origin
Associated people(s) : Kom (Nkom)
Most sources describe chicken grilled and then simmered in palm oil; the French Wikipedia article instead speaks of vegetables cooked in oil served with chicken legs. The name sometimes refers to the whole meal, with fufu corn and njama njama.
Main ingredients
- Free-range chicken
- Palm oil
- Salt, pepper
- Tomato, onion, chilli (in some recipes)
What to eat it with
Fufu corn (a stiff maize-flour paste) and njama njama, huckleberry leaves cooked in palm oil.
Origin and tradition
Described as one of the oldest and most distinctive dishes of the Kom people, in the North-West region. The trio of kati kati, fufu corn and njama njama is among the most popular meals in that region.