Entree: Cameroon – National Cuisine – Kati Kati (Cameroonian spicy braised chicken in a red palm oil and peanut–tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into 8 pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil for initial searing
- 6 tbsp (90 ml) red palm oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 3 medium tomatoes, chopped (about 14 oz / 400 g)
- 2 tbsp (30 g) tomato paste
- 1/3 cup (80 g) smooth peanut butter
- 1–2 scotch bonnet peppers, minced (about 5–10 g) or to taste
- 2 cups (480 ml) chicken stock or water
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1 tbsp (15 ml) lemon juice or vinegar
- Salt to taste
- 2 tbsp (8 g) chopped fresh parsley or scent leaves for garnish

Instructions

1. Pat the chicken pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Let sit 20–30 minutes to absorb seasoning.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden on both sides, about 4–5 minutes per side. Transfer browned pieces to a plate.
3. In the same pot, add the red palm oil and reduce heat to medium. Sauté the sliced onion until soft and beginning to caramelize, about 6–8 minutes. Add the garlic and ginger and cook 1 minute.
4. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down and the mixture is saucy, about 8–10 minutes.
5. Whisk in the peanut butter until smooth, then add the minced scotch bonnet, chicken stock, and bouillon. Return the browned chicken to the pot, nestling pieces into the sauce.
6. Bring to a gentle simmer, cover, and cook 25–30 minutes, turning chicken once, until the chicken is cooked through and tender. If the sauce is too thin, uncover and simmer until it thickens; if too thick, add a splash of stock.
7. Spoon out a piece of chicken and shred or cut some pieces into bite-sized portions (the name refers to shredded/chopped chicken mixed into the sauce). Stir lemon juice or vinegar into the sauce and adjust salt to taste.
8. Garnish with chopped parsley or scent leaves and serve hot with rice, boiled plantains, or cassava fufu.