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Catatos is a distinctive Angolan dish. The meal is produced by frying caterpillars with garlic at its most basic, although it can be enhanced with the addition of onions, peppers, and tomatoes. The caterpillars should be delicate but crunchy, and some people believe they taste like prawns.
The meal is high in nutritional value since caterpillars have more protein and iron than fish or beef. Catatos are best served with rice, funge, and hot sauce.
Catatos
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
Instructions
- 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.
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