This Njama Njama, and Kati Kati is a hearty, delicious, and balanced meal. The main ingredients are leafy greens and grilled chicken simmered in palm oil served with fufu.
A delicacy in Cameroon that is simple, flavorful, and packed with nutrients, making it a staple in many African households.
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What is Njama Njama and Kati Kati
Njama Njama (garden huckleberry, African nightshade, and Solanum scabrum) is a leafy green enjoyed in Cameroon, especially in the Northwest region. Boiled and cooked in a tomato-based sauce just like Nigerian efo riro, it is perfect with Kati kati, which is grilled chicken simmered in palm oil with seasonings served with fufu corn, fufu made from cornmeal.
You will be surprised to know that this dish is also enjoyed in Tanzania, although the ingredients and cooking methods might differ. They also served it with fufu, called ugali. If you are a leafy green lover or a Cameroonian food lover, this Eru, Ndole or Cornchaff will be your go-to.
Why You'll Love This Recipe
Very easy to make with just a few seasonings, which are salt and bouillon.
A balanced meal comprises carbs, proteins, and veggies, and it makes you full for a long time.
It is a versatile meal that can go with many sides. Not just fufu but plantains, potatoes, cassava, rice, and many more.
Recipe Ingredients
Chicken: Any chicken cut will work. Either remove or leave the skin on. I recommend bone-in chicken because it stays moist when grilled.
Njama Njama: This is the key ingredient. Make sure it is boiled before being simmered in the sauce. You can also buy the boiled frozen version.
Seasonings: Salt and seasoning powder (bouillon) are the only seasonings needed in this traditional dish.
Palm oil: It gives a unique flavour. Vegetable oil can be used for the leafy greens but not for the chicken.
Tomatoes: Fresh tomatoes create a rich sauce to simmer the leafy greens. They provide a slight tangy, fresh contrast to the richness of the palm oil and the greens and also add moisture to the dish.
Onions: It provide a savory, and aromatic base for the dish. They are sautéed to release natural sugars that balance the earthiness of the greens.
Habanero or Scotch bonnets for a kick of heat.
See the recipe card for detailed ingredients and measurements.
How to Make Njama Njama and Kati Kati
- Grill the chicken over an open flame and cut it into chunks or cut before grilling.
- Transfer the grilled chicken to a pot and add the oil, water, salt, scotch bonnets, and bouillon. Stir to combine and cook over medium heat until the water dries and the oil remains. Stir fry the chicken in the oil until slightly crispy.
- Add cooking or palm oil to a pot over medium heat. Add the chopped onion and tomatoes and cook while stirring occasionally until some water dries and the oil floats for about 7-10 minutes.
- Add the njama njama, salt,and bouillon. Stir till combined.
- Remove the kati kati and set aside.
- Allow the njama njama to simmer for 2 minutes then serve.
Substitutions and Variations
- If you are in the diaspora, you can replace the njama njama with leafy greens like spinach, kale, collard greens, and watercress.
- Use vegetable oil instead of palm oil to fry the njama njama.
- Replace the smoked chicken with smoked turkey.
Recipe FAQs
Yes, frozen greens can be used, though you might need to adjust the cooking time. Make sure to thaw and drain them well before cooking to avoid excess water in the dish.
Yes! If you don’t have an outdoor grill, you can cook the oven in the oven under the broiler.
Absolutely! Beef, goat, lamb, or pork can be substituted for chicken.
More Cameroonian Recipes to Try
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Njama Njama and Kati Kati
Equipment
Ingredients
For the Kati Kati
- 1 kg Chicken with bones cut into chuncks
- 1 cup Palm oil
- 1 teaspoon Salt adjust accordingly
- 2 teaspoon Seasoning powder or bouillon powder adjust accordingly
- 1 Scotch bonnet
For the Njama Njama
- 1 kg Njama njama boiled or cooked
- 3 large Tomatoes
- 1 small Onion
- ¼ cup Palm oil or vegetable oil
- ½ teaspoon Salt
- 1 teaspoon Bouillon powder or 1 cube maggi
- 1 cup Water or as needed till the chicken is tender.
Instructions
To Make the Kati Kati
- Grill the chicken over open flame. The secret lies in that smoky flavor and charred look. The chicken must not be fully cooked. You can use store bought smoked chicken.1 kg Chicken with bones
- Transfer the grilled chicken to a pot and add the oil, water, salt, scotch bonnet, and bouillon. Stir to combine and cook over medium heat till the water dries. You want to make sure you are adding just little water as needed until the chicken is tender. When the water dries, you will be left with just oil, keep stirring occasionally till the chicken is slightly crispy. You can also add more oil as needed.NOTE: A typical traditional kati kati doesn't need tomatoes and onion.1 cup Palm oil, 1 teaspoon Salt, 2 teaspoon Seasoning powder or bouillon powder, 1 cup Water, 1 Scotch bonnet
- Remove the pot from the heat and set aside.
To make the Njama Njama
- If using frozen and precooked Njama njama, thaw and squeeze excess water. Slice it if needed.
- If using fresh, pluck the leaves with the softest part of the stems. Wash and boil with a bit of water until tender. Note that fresh njama njama releases lots of water, so be careful not to let it overcook. Cook on high heat to maintain its green color, then remove from the heat, let it cool, squeeze, and slice. You can also slice before boiling.
- Using a food processor or sharp knife, finely chop the tomatoes and onion.
- Add cooking or palm oil to a pot over medium heat. Add the chopped onion and tomatoes and cook while stirring occasionally until some water dries and the oil floats for about 7-10 minutes.3 large Tomatoes, ¼ cup Palm oil, 1 small Onion
- Add the njama njama, salt,and bouillon. Stir till combined and let it simmer for 2 minutes.1 kg Njama njama, ½ teaspoon Salt, 1 teaspoon Bouillon powder
- Remove and serve with the kati kati and fufu.
A perfect balanced meal. A typical Cameroonian dish. I can't stop making this because it's absolutely delicious. Try it and thank me later