Catato
DESCRIPTION :
This traditional Angolan dish is full of nutritional value. Catatos have a higher proportion of protein, iron and fat than beef and fish and a higher energy value. Serve the Catatos with funge or chikuanga and strong jindungo sauce. Tip: For a creamy variation, add ½ cup of peanuts to the tomato.
INGREDIENTS :
4 cups of dried caterpillars
1 large onion, finely cut
1 small red pepper, finely cut
1 green red pepper, finely cut
1 large clove of garlic, crushed
2 fresh tomatoes, finely cut
¼ cup of oil
1 Maggi cube
½ teaspoon of salt
½ teaspoon of black pepper
4 cups of water
1 butter nut
Preparation mode:
- To start, soak the caterpillars in cold water and set aside.
- Peel and cut the onions, peppers, garlic and tomatoes.
- In a wok or in a frying pan, heat the oil and fry the onion over low heat. Add the peppers, garlic, seasoning and mix.
- Drain the caterpillars and remove any unwanted pieces by rinsing them. Then add the caterpillars to the pan and mix well.
- Fry over medium heat for 10 minutes. When they are slightly crunchy, add the tomato and cook for another 10 minutes.
- The caterpillars should be soft, but with a crunchy texture. Add a knob of butter before serving. Serve the catatos with funge or chikuanga and strong jindungo sauce.