Entree: Cameroon – Northern Culinary Region – Kati Kati (A charred and stewed chicken simmered in a spicy groundnut and tomato sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
- 4 chicken leg quarters, approx. 10 oz (280 g) each, skin on
- 2 tbsp (30 ml) vegetable oil or peanut oil, divided
- 1 tsp (5 g) salt, plus more to season the chicken
- 1/2 tsp (2 g) ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 14 oz (400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1/2 cup (120 g) creamy peanut butter (groundnut paste), unsweetened
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, or 1 tsp (5 g) cayenne
- 1 tsp (5 g) smoked paprika
- 1 tbsp (15 ml) lemon or lime juice
- Fresh cilantro or parsley for garnish
Instructions
1. Pat the chicken pieces dry and rub with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Heat 1 tbsp (15 ml) oil in a large skillet or grill pan over high heat. Sear or lightly char the chicken on both sides until browned, 4–6 minutes per side; the chicken does not need to be fully cooked. Transfer to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp (15 ml) oil to the pan. Sauté the chopped onion until soft, 4–5 minutes. Add garlic and ginger and cook 30 seconds more.
3. Stir in crushed tomatoes and tomato paste, then add chicken stock and bring to a simmer. Whisk the peanut butter with a few tablespoons of hot sauce mixture to loosen, then stir into the pan until smooth. Add the chopped hot pepper and smoked paprika.
4. Return the seared chicken to the sauce, skin side up, spooning sauce over each piece. Cover and simmer gently for 25–30 minutes until the chicken is cooked through and the sauce is thick and glossy. Uncover for the last 5–10 minutes to reduce and concentrate flavors if needed.
5. Stir in lemon or lime juice, adjust salt and heat to taste. Serve Kati Kati hot, garnished with chopped cilantro, alongside rice, boiled plantain, or fufu for dipping.
