Entree: Cameroon – Central Culinary Region – Kati Kati (Grilled-and-simmered chicken in spicy palm-tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 40 min

Additional 3 hrs

Total 4 hrs 40 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil (for initial searing/grilling)
- 2 tsp (10 g) salt
- 1 tsp (5 g) ground ginger
- 3 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) paprika
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 tbsp (45 ml) palm oil
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 Scotch bonnet or habanero pepper, minced (adjust to heat preference)
- 1/4 cup (60 g) natural peanut butter or 1/4 cup (40 g) finely ground roasted peanuts
- 1 cup (240 ml) chicken stock or water
- 1 bouillon cube, crushed (Maggi/Knorr)
- Freshly ground black pepper, to taste
- 2 green onions, chopped, for garnish

Instructions

1. In a large bowl combine salt, ground ginger, minced garlic, lemon juice, and paprika; add the chicken pieces and rub the marinade all over. Cover and refrigerate at least 1 hour, preferably 3–4 hours.
2. Preheat a grill or heavy skillet over medium-high heat and add the vegetable oil; sear or grill the chicken pieces until well browned on all sides (they do not need to be fully cooked), about 6–8 minutes per side. Transfer browned pieces to a plate.
3. In a large pot or deep skillet, heat the palm oil over medium heat until shimmering. Add the sliced onion and sauté until soft and beginning to caramelize, about 8–10 minutes.
4. Stir in the tomato paste and cook 2 minutes, then add the canned diced tomatoes and minced Scotch bonnet; simmer for 5 minutes, breaking down the tomatoes with the back of a spoon.
5. Whisk the peanut butter with the chicken stock until smooth and pour into the pot; add the crushed bouillon cube and black pepper, bring the sauce to a gentle simmer.
6. Return the seared chicken pieces to the pot, nestling them into the sauce; cover and simmer over low heat until the chicken is cooked through and the sauce is thick and glossy, 20–30 minutes. Stir gently once or twice to coat the pieces.
7. Adjust seasoning, remove from heat, and garnish with chopped green onions. Serve hot with boiled plantains, rice, or manioc bâtons.