KatapaCassava Leaves with Groundnuts
A Zambian cassava-leaf relish with tomato, onion, and groundnuts. The cassava leaves must be properly processed and thoroughly cooked before eating.
Prep
20m
Cook
1h 15m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gCassava Leaf (commercially prepared or properly processed, finely pounded)
- 200gPeanut Paste
- 150gOnion (finely chopped)
- 220gTomato (finely chopped)
- 30mlPalm Oil
- 650mlWater
- 8gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the cassava leaf in a pot with the water and bring to a full boil. Boil uncovered for 10 minutes.
- 02
Reduce to a steady simmer and cook until the cassava leaf is fully tender, stirring occasionally and keeping it moist.
- 03
Heat the palm oil in another pot over medium heat. Add the onion and cook until softened.
- 04
Add the tomato and cook until it breaks down into a thick base.
- 05
Stir in the peanut paste, cooked cassava leaf, its cooking liquid, and salt.
- 06
Simmer until the katapa is thick and cohesive and the cassava leaf is completely cooked. Serve hot.
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