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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.


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:

  1. To start, soak the caterpillars in cold water and set aside.
  2. Peel and cut the onions, peppers, garlic and tomatoes.
  3. 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.
  4. Drain the caterpillars and remove any unwanted pieces by rinsing them. Then add the caterpillars to the pan and mix well.
  5. Fry over medium heat for 10 minutes. When they are slightly crunchy, add the tomato and cook for another 10 minutes.
  6. 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.

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