I remember when our neighbors had their son. It was a dream come true. As is the custom and tradition recommended for indigenes from the North-West part of Cameroon, the birth of a child must be celebrated with “kati kati” – Red Palm oil chicken chops – to welcome the new born baby into the family.
Traditionally, the chicken is killed and burned over a firewood fire with its feathers. First I thought why would they deliberately burn chicken with its feathers when it could easily be removed by pouring hot water on the chicken’s skin. You would never guess until you taste this dish! Apparently, burning the chicken in this way gives the dish its distinct smoky flavor. When the feathers are completely burned, the chicken is roasted some more on direct firewood fire until it is tender. Then, using a matchet, it is chopped into very small pieces and fried in a pot of hot palm oil with salt and ground Habanero peppers only. To say this dish is delicious is an Understatement.
Today I wanted to recreate this dish, as usual, to make it healthier while making sure to retain the amazing taste. Because I could not make a typical firewood fire, I salted my chicken, boiled it with garlic, white pepper, and green spices.
We highly recommend you eat this dish as it is traditionally eaten on banana leaves with a cabbage-spinach side dish and yellow maize fufu. Do leave us a comment below if this recipe worked out for you!