Grilled & Simmered Chicken · Kom Tradition
Kati Kati
Photo: Alvy Bih / Wikimedia Commons · CC BY 4.0
The chicken is effectively cooked twice — first roasted whole over open flame with just salt and pepper, then jointed and simmered a second time in palm oil to finish it.
A whole chicken is charred over charcoal, then cut into pieces and lightly stewed in palm oil with bouillon and pepper. It's classically paired with corn fufu and njama njama for celebrations across the Northwest.
Why it's made this way: Kati kati traces back to the Kom people of the Grassfields and remains a fixture at Bamenda weddings, church harvests and family gatherings.
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