Njama Njama and Kati Kati

5 from 1 vote

This Njama Njama, and Kati Kati is a hearty, delicious, and balanced meal.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: African

Servings: people

Calories: 323kcal

Author: Claudy

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.

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.