Fufu, Njama Njama and Kati Kati By Precious Core

Fufu, Njama Njama and Kati Kati By Precious Core


RatingDifficultyIntermediate
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Fufu, Njama Njama and Kati Kati By Precious Core
Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

The staple here is the Fufu which is made of corn flour. It is eaten with a kind of vegetable- garden huckleberry that is also called Njama Njama in Cameroon (scientific name: solanum scabrum). Then there is the star of the dish, the Kati Kati. This is burnt chicken that is chopped and cooked with palm oil. Deliciosio! (Errmm excuse my Spanish)

Chicken, vegetable and corn fufu - what a wonderful combination of flavours and tastes! This is the trio that makes up our meal for today.Khati-khati is a meal originating for the North West Region of Cameroon and is eaten by a lot of Cameroonians these days.

For the Fufu
 3 cups corn flour
 6 cups water
For the Njama Njama
 2 pounds of huckleberryfixed and blanched about 1 kg, substitutes include kale and spinach, lightly boiled and cut
 6 tomatoes
 1 large onion
 small seasoning cubes maggi
 salt to taste
 1 cup vegetable oil or palm oil
 2 habanero peppers optional
For the Khati Khati
 1 cup palm oil
 1 medium sized onion
 4 cloves of garlic
 2 cubes of maggi
 1 habanero pepper
 Salt to taste

Ingredients

For the Fufu
 3 cups corn flour
 6 cups water
For the Njama Njama
 2 pounds of huckleberryfixed and blanched about 1 kg, substitutes include kale and spinach, lightly boiled and cut
 6 tomatoes
 1 large onion
 small seasoning cubes maggi
 salt to taste
 1 cup vegetable oil or palm oil
 2 habanero peppers optional
For the Khati Khati
 1 cup palm oil
 1 medium sized onion
 4 cloves of garlic
 2 cubes of maggi
 1 habanero pepper
 Salt to taste
Fufu, Njama Njama and Kati Kati By Precious Core

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