Khati Khati – Nso Traditional Food

Khati khati” is a traditional dish from the Nso people of Cameroon, particularly from the Northwest Region. It’s a flavorful and healthy meal typically made with a combination of fufu corn, njama njama and local bread chicken:

Ingredients:

• 5 cups corn flour (or millet flour, if preferred)
• A handful of selected or chopped njama njama or spinach
• 3 chopped tomatoes
• 1 chopped onions
• 3 pieces of scotch burnet
• 2 magi cubes
• 2-3 tablespoon of salt
• 500ml of palm oil
• locally bread chicken – country chicken

How to Cook Njama Njama

Njama njama, also known as huckleberry or African spinach, is a leafy green vegetable commonly used in Cameroonian cuisine. It’s often prepared as a delicious and nutritious side dish. Here’s a simple recipe for cooking njama njama:

Ingredients:

• 1 bunch of fresh njama njama (huckleberry or African spinach), washed and chopped
• 1 onion, chopped
• 2-3 tomatoes, chopped
• 2-3 cloves of garlic, minced
• 1-2 tablespoons palm oil or vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat the palm oil or vegetable oil in a large frying pan or pot over medium heat.
2. Add the chopped onion to the hot oil and sauté until translucent, about 2-3 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped tomatoes to the pan and cook until they soften and release their juices, about 5-7 minutes.
5. Once the tomatoes are cooked down, add the chopped njama njama to the pan. If necessary, add a splash of water to help steam the greens.
6. Cover the pan and cook the njama njama for about 10-15 minutes, stirring occasionally, until it wilts and becomes tender.
7. Season the njama njama with salt and pepper to taste, and adjust the seasoning as needed.
8. Once the njama njama is cooked to your liking, remove it from the heat and serve with khati khati.

How to Cook Fufu Fufu Corn

Instructions:

1. In a medium-sized pot, bring about 4 cups of water to a boil.
2. In a separate bowl, mix the cornmeal with enough cold water to form a smooth, thick paste. The consistency should be similar to that of mashed potatoes.
3. Once the water in the pot is boiling, reduce the heat to medium-low to maintain a gentle simmer.
4. Gradually add the cornmeal paste to the simmering water, stirring continuously with a wooden spoon or spatula to prevent lumps from forming.
5. Continue to cook the mixture, stirring frequently, for about 10-15 minutes or until it thickens and becomes smooth and cohesive. The fufu should have a thick, dough-like consistency.
6. Once the fufu is cooked and has reached the desired consistency, remove it from the heat and let it cool slightly.
7. Wet your hands with cold water to prevent sticking, then shape the fufu into smooth balls or cylindrical portions using your hands or a fufu paddle.
8. Serve the cooked fufu corn warm alongside your khati khati and njama njama or other favorite African soups or stews, such as egusi soup, groundnut soup, or palm nut soup.
9. To eat, tear off a small piece of the fufu, use your thumb to create a small indentation, and use it to scoop up the soup or stew.

Enjoy your delicious homemade fufu corn as a comforting and satisfying meal!

Where to find Khati Khati

Visit Afri Farm Abu Dhabi Tourist Club Area