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Kati kati

Grilled chicken in palm oil

From Kom country near Bamenda, kati kati is chicken cooked twice: first grilled over open coals until smoky and charred in places, then chopped and simmered briefly in red palm oil with onion and hot pepper until every piece is lacquered. It turns up at celebrations in the North West and in Bamenda chop houses, always with fufu corn and a heap of njama njama. The flavour is smoky, rich and fiery, and the sauce is thick enough to cling, not pool. A charcoal grill gives the best flavour, though a hot oven grill works well. Chef's tip: chop the grilled chicken into small pieces before it goes into the pot, so the palm oil sauce reaches every surface.

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