• Description:

    This traditional Angolan dish is packed with nutritional value. Catatos have a higher proportion of protein, iron and fat than beef and fish, with an even higher energy value. Serve the Catatos with funge or chikuanga and pili pili hot sauce. Tip: For a creamier variation, ½ cup of groundnuts can be added with the tomatoes. Serves 4

  • Ingredients:

    4 cups of dried caterpillars
    1 large onion, finely chopped
    1 small red pepper, finely chopped
    1 small green pepper, finely chopped

    1 large garlic clove, crushed
    2 fresh tomatoes, finely chopped
    ¼ cup of oil
    1 Maggi Seasoning Cube

    ½ tsp. salt
    ½ tsp. black pepper
    4 cups of water
    1 knob of butter

  • Method:

    1. To begin, soak the caterpillars in cold water and set aside.
    2. Peel and chop the onions, peppers, garlic and tomatoes.
    3. In a wok or frying pan, heat the oil and fry the onions over a low heat. Add the peppers, garlic and seasoning and stir.
    4. Drain the caterpillars and discard any unwanted pieces and pat dry. Then add the caterpillars to the pan and mix well.
    5. Fry over a medium heat for 10 minutes. When slightly crisp, add the tomatoes and cook for a further 10 minutes.
    6. The caterpillars should be soft but with a crunchy texture. Add a knob of butter just before serving.