Khati Khati

Nord-Ouest · 50 min · Easy · Serves 2

A North-West grassfield dish: roasted chicken simmered in red palm oil with simple seasoning, traditionally eaten with corn fufu and huckleberry.

Ingredients

• 1 pcs Chicken
• 800g Huckleberry leaves (njama njama)
• 4 pcs Tomatoes
• 1 pcs Onion
• 500ml Vegetable oil
• 150ml Red palm oil
• 2 pcs Hot pepper (chili)
• 5g Black pepper
• 3 cubes Seasoning cube (Maggi)
• 10g Salt

Instructions

1. Sort and wash the huckleberry leaves, boil them on high heat for 10 minutes, then cool, squeeze out the water and chop.
2. Sauté the diced tomatoes and onion in vegetable oil, add the whole chili, seasoning and salt, then stir in the huckleberry and fry uncovered for 2 minutes; set aside.
3. Marinate the chicken in black pepper, salt and a seasoning cube, then grill over open charcoal about 8 minutes per side until charred and smoky.
4. In a clean pot, mix the palm oil, water, charred chicken and remaining seasoning; cover and cook on medium-low for 15 minutes until the gravy thickens.
5. Don't stir with a spoon — turn the chicken by shaking and tossing the pot. Serve with the sautéed huckleberry.