Katapa
Katapa, a unique Zambian dish featuring cassava leaves, is simmered with tomatoes, onions, and palm oil for a rich, earthy flavor. This hearty relish is a flavorful complement to nshima or rice.
Ingredients
Nutrition (per serving)
Instructions
Bring 1 3/4 cups of water to a boil in a pot.
Add salt to taste and stir in the katapa leaves.
Boil until the water is nearly absorbed, about 10-15 minutes.
Add another 1 3/4 cups of water and continue boiling for 10 minutes.
Stir in 3 tablespoons of cooking oil, diced onions, and tomatoes. Boil for 10 minutes.
Add 3 tablespoons of palm oil and let simmer until the water is fully absorbed, about 5-10 minutes.
Serve hot with nshima or rice.
Pro Tips
- Use fresh or frozen cassava leaves; rinse thoroughly to remove bitterness.
- Palm oil adds a distinctive flavor; substitute with vegetable oil if unavailable.
- Boil the leaves sufficiently to soften their tough texture.
- Stir gently to blend flavors without breaking the leaves.
- Pair with a protein relish for a complete meal.
Cultural Significance
Katapa showcases Zambia’s love for hearty, homegrown greens. Often prepared in rural communities, this dish highlights the importance of cassava as a versatile crop in local diets.