Katapa or cassava leaves are a popular vegetable in Zambian cuisine and can be prepared in various ways. In this recipe, we will show you how to cook Katapa cassava leaves with the rich and nutty flavor of groundnuts. This traditional Zambian recipe pairs well with nshima and other protein dishes.
Preparing the Katapa Cassava Leaves:
- Begin by thoroughly washing the fresh katapa cassava leaves.
- Pound or grind the leaves using a mortar and pestle called “Kabende and Kamunsi” until they are finely broken down. Be careful not to grind them too finely. Alternatively, you can use a blender, but ensure that the leaves do not become overly fine.
How to Cook Katapa with Groundnuts:
Ingredients:
- 2 cups of pounded katapa cassava leaves
- 2-3 tablespoons of groundnuts powder
- 1 onion, chopped
- 1 tomato, chopped
- Salt to taste
- Water
Instructions:
- Place the pounded katapa cassava leaves into a pot and add water just above the level of the leaves. Start boiling.
- Boil the leaves for about 2-3 hours or until they become tender, making sure to add more water if needed.
- Once the leaves are tender, add the chopped tomatoes, onions, groundnuts powder, and salt to the pot. Mix well.
- Allow the dish to simmer for about 40 minutes on medium heat, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust the seasoning if necessary.
- Serve the Katapa with nshima and a protein dish such as dry fish stew.
Note: Groundnuts powder adds a rich and nutty flavor to the Katapa without the need for additional oil.
The simmering time can vary depending on the desired consistency and tenderness of the katapa leaves.
Ensure that the groundnuts are well cooked as well.
Serve with nshima and any other protein dish such as beef, chicken or fish.
Enjoy the delicious flavor of Katapa with the added richness of groundnuts!
