About this dish
Young cassava leaves pounded and cooked slowly with groundnut powder into a rich green relish.
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Ingredients
🌿500g young cassava leaves
🥜1/2 cup groundnut (peanut) powder
🍅2 tomatoes, chopped
🧅1 onion, chopped
🧂Salt
💧Water
Method
Serves 41
Strip the leaves from the stems and pound them in a mortar, or blend, until finely broken down.2
Boil the pounded leaves uncovered in plenty of water for at least 30 minutes, then drain.3
Return to the pot with fresh water, the onion and tomatoes, and simmer for 15 minutes.4
Mix the groundnut powder with a little water, stir it in and cook gently for another 15 minutes, stirring often.5
Season with salt and serve hot with nshima.✓ What Makes it Authentic
Katapa is eaten widely in northern and eastern Zambia; the leaves must be pounded and cooked thoroughly, which also makes them safe to eat.
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