Katapa

What we know so far

Katapa is Zambia's cassava-leaf relish: young leaves pounded in the kabende and kamunsi (mortar and pestle) until fine, then boiled long and eaten with nshima. Unlike the West African cassava-leaf pots there is no palm oil, meat or fish in it; the two Zambian ways are the plain one, boiled for hours then finished with tomato, onion and a little cooking oil, and the Barotseland way, where the leaves are cooked in a groundnut and bicarbonate broth so they are safe, creamy and quick. A dried-fish stew often sits beside it.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting