CATATOS
CATATOS
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:
- To begin, soak the caterpillars in cold water and set aside.
- Peel and chop the onions, peppers, garlic and tomatoes.
- 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.
- Drain the caterpillars and discard any unwanted pieces and pat dry. Then add the caterpillars to the pan and mix well.
- Fry over a medium heat for 10 minutes. When slightly crisp, add the tomatoes and cook for a further 10 minutes.
- The caterpillars should be soft but with a crunchy texture. Add a knob of butter just before serving.