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Cameroonian

Kati kati

Non-vegetarian

Chicken grilled over coals, then simmered briefly in red palm oil with onion and chilli. A speciality of Cameroon's Northwest grasslands, traditionally eaten with corn fufu and huckleberry greens.

Kati kati is a Cameroonian grilled dish, ready in about 1 hour and made with chicken pieces, skin-on and red palm oil. It serves 5 and is rated easy to cook.

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Prep
15 min
Cook
45 min
Total
1 h
Serves
5
Level
Easy
Calories
628

Ingredients

5 servings

For the corn fufu

Equipment

Method

  1. Step 1

    Rub the chicken with the garlic (opens in a new tab), ginger and 1 tsp salt.

    • 5 min

  2. Step 2

    Grill over medium coals (or under a hot grill), turning often, until charred in places and nearly cooked through.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Warm the palm oil (opens in a new tab) in a pan, add the onion (opens in a new tab), chilli, tomato (opens in a new tab) and remaining salt and cook for 5 minutes. Add the grilled chicken and water, cover and simmer until the sauce clings to the meat.

    Food safety: Chicken should reach 74 °C at the thickest part.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Serve hot with corn fufu: bring the 750 ml water to the boil with a pinch of salt, rain in the cornmeal (opens in a new tab) while stirring and beat over low heat until it forms a stiff, smooth mound.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Northwest Region, Cameroon · Commonly attributedAssociated with the Kom and other grassfields peoples.More food from Cameroon
Dish
Lunch · Dinner · Grills & kebabs · Main courses
Cooking method
Grilled, Simmered
Taste
smoky, spicy (chilli heat), savoury
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · Whole-food focused · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
Without the optional extras: Paleo-styleWorked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Chicken pieces, skin-on · Red palm oil · Onion · Fresh red chilli · Garlic · Fresh ginger
Techniques
Grilling · Broiling · Charcoal grilling · Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

628 kcal per serving

Calculated

1 serving ≈ 313 g · recipe makes 5

Where the energy comes from

  • Protein 29%
  • Carbohydrate 2%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy628 kcal201 kcal
Protein45.1 g14.4 g
Carbohydrate3.6 g1.1 g
Net carbohydrate3.1 g1 g
Sugars1.1 g0.4 g
Added sugars0 g0 g
Fibre0.5 g0.2 g
Fat47.1 g15.1 g
Saturated fat15.7 g5 g
Trans fat0.2 g0.1 g
Cholesterol180 mg58 mg
Sodium870 mg278 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
516 mg
Calcium
40 mg
Iron
2.3 mg
Magnesium
53 mg
Vitamin A (RAE)
100 µg
Vitamin C
10 mg
Vitamin D
0.5 µg
Vitamin B12
0.7 µg
Folate (DFE)
20 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato, cornmeal, water.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Charcoal gives the authentic smoky flavour; under a grill, finish the pieces close to the element for some char.

Common mistakes

  • Simmering too long in the palm oil — the chicken should keep its grilled crust, with the sauce just clinging to it.

Serve with

  • Corn fufu and sautéed greens (njama-njama) are the classic partners.

Storage

  • Keeps 2 days in the fridge.

Reheating

  • Reheat covered in a pan with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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