You will love this. What is not to love about fufu, njama njama and kati kati? This classic Cameroonian meal is rich, comforting and full of flavor. Below you’ll find clear, practical recipes for all three components so you can recreate this dish at home.
The main starch is fufu made from corn flour. It is traditionally served with njama njama, a leafy vegetable known in Cameroon as solanum scabrum (you can substitute kale or spinach). The highlight of the plate is kati kati — chicken charred slightly over a flame, chopped and cooked in palm oil for a deep, savory finish.
A family member prepared this meal and I recorded the process. Below the video you’ll find the cleaned, written recipes for fufu, njama njama and kati kati so you can follow along step by step.
The written recipes
Fufu (Corn) Recipe
Prep time: 10 mins
Cook time: 20 mins
Total: 30 mins
Serves: 4
Ingredients
3 cups corn flour
6 cups water
Utensils
Wooden spoon or stick for stirring
Method
1. Bring 6 cups of water to a boil in a pot.
2. While the water heats, mix 1/2 cup corn flour with 1 cup cool water to form a smooth paste.
3. When the water boils, remove 2 cups and set aside.
4. Pour the paste into the boiling water and stir continuously until it thickens.
5. Gradually add the remaining corn flour, stirring in a circular motion. If the mixture becomes too stiff, push it to the side of the pot and work out any lumps with the wooden spoon.
6. When well combined, add the 2 cups of reserved water, cover and cook for 5–10 minutes.
7. Stir until the fufu is uniform and smooth. Scoop portions out and wrap in plastic wrap, sandwich bags, foil or warmed banana leaves to keep warm.
2. While the water heats, mix 1/2 cup corn flour with 1 cup cool water to form a smooth paste.
3. When the water boils, remove 2 cups and set aside.
4. Pour the paste into the boiling water and stir continuously until it thickens.
5. Gradually add the remaining corn flour, stirring in a circular motion. If the mixture becomes too stiff, push it to the side of the pot and work out any lumps with the wooden spoon.
6. When well combined, add the 2 cups of reserved water, cover and cook for 5–10 minutes.
7. Stir until the fufu is uniform and smooth. Scoop portions out and wrap in plastic wrap, sandwich bags, foil or warmed banana leaves to keep warm.
Njama Njama (Vegetable) Recipe
Ingredients
2 pounds (about 1 kg) njama njama (or substitute kale/spinach), blanched and chopped
6 tomatoes, chopped
1 large onion, chopped
3 small seasoning cubes (Maggi)
Salt to taste
1 cup oil (vegetable or palm oil)
2 habanero peppers (optional)
Method
1. Chop the onions and tomatoes and set aside.
2. Heat the oil in a pot, add the chopped onion and fry briefly until softened.
3. Add the tomatoes and cook until the acidity reduces and the mixture is saucy.
4. Season with salt and the seasoning cubes, then fold in the blanched, chopped njama njama. Stir well to combine and cook for a few minutes to meld flavors.
5. Adjust seasoning and serve alongside fufu.
2. Heat the oil in a pot, add the chopped onion and fry briefly until softened.
3. Add the tomatoes and cook until the acidity reduces and the mixture is saucy.
4. Season with salt and the seasoning cubes, then fold in the blanched, chopped njama njama. Stir well to combine and cook for a few minutes to meld flavors.
5. Adjust seasoning and serve alongside fufu.
Kati Kati (Burnt/Stewed Chicken) Recipe
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
1 whole chicken, plucked and slightly burnt over a flame (preferably mature “hard” chicken)
1 cup palm oil
1 medium onion, chopped
4 cloves garlic, chopped
2 seasoning cubes (Maggi)
1 habanero pepper, chopped (adjust to taste)
Salt to taste
Method
1. Cut the charred chicken into pieces.
2. Place the chicken pieces in a pot, add about 3 cups of water and bring to a boil to start cooking the meat and release flavors.
3. While the chicken boils, chop the onion, garlic, tomato and pepper.
4. Season the chicken with salt and seasoning cubes, then add the chopped vegetables and garlic.
5. Pour in the palm oil and continue cooking until all the water has evaporated and the chicken is left coated in oil and rich sauce. Stir occasionally so the chicken browns evenly and the flavors concentrate.
6. Serve hot with fufu and njama njama.
2. Place the chicken pieces in a pot, add about 3 cups of water and bring to a boil to start cooking the meat and release flavors.
3. While the chicken boils, chop the onion, garlic, tomato and pepper.
4. Season the chicken with salt and seasoning cubes, then add the chopped vegetables and garlic.
5. Pour in the palm oil and continue cooking until all the water has evaporated and the chicken is left coated in oil and rich sauce. Stir occasionally so the chicken browns evenly and the flavors concentrate.
6. Serve hot with fufu and njama njama.
Notes
– You can fry the onions and tomatoes in oil first, then add raw chicken and water; this creates a different flavor profile. However, boiling the chicken first helps preserve the freshness and texture of the added ingredients.
– Substitute fresh leafy greens for njama njama if unavailable; adjust cooking time so the greens remain vibrant and not overcooked.
– Substitute fresh leafy greens for njama njama if unavailable; adjust cooking time so the greens remain vibrant and not overcooked.
Happy cooking!