Catatos
Catatos counts among the traditional food of Angola, an insect dish locals hold dear. Β· Angola
Catatos counts among the traditional food of Angola, an insect dish locals hold dear.
About Catatos
Catatos counts among the traditional food of Angola, an insect dish locals hold dear. It is prepared with garlic, onions, tomatoes and peppers.
ποΈ History & Culture
Catatos, a traditional Angolan dish made from caterpillarsβmost commonly the mopane worm (Gonimbrasia belina)βhas been a staple protein source in the region for centuries. Its exact origins are not well documented, but it is widely recognized as an indigenous food that predates colonial influence, with harvesting typically occurring during the rainy season when the caterpillars are abundant.
Preparation varies across Angola, though a common method involves sautΓ©ing the caterpillars with garlic, onions, tomatoes, and peppers to create a rich, savory stew. The dish holds deep cultural significance, symbolizing resourcefulness and a connection to the land, and it is often served at celebratory gatherings. Beyond nourishment, catatos represents a sustainable food practice that continues to be cherished in Angolan cuisine.
π³ How to make Catatos
AI-assisted, not kitchen-testedCatatos (Angolan Palm Weevil Stew)
Catatos is a traditional Angolan dish made with palm weevils (Rhynchophorus phoenicis), a much-loved delicacy across central Africa. The insects are simmered in a fragrant tomato, onion, garlic and pepper sauce, and may be substituted with other large edible insects if fresh palm weevils are unavailable outside Angola.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 500 g (1.1 lb) fresh palm weevils, live or freshly killed; substitute with farmed giant mealworms, mopane worms or other large edible insects if unavailable
- 30 g (2 tbsp) red palm oil, or substitute with another neutral oil plus Β½ tsp paprika for color
- 200 g (1 medium) onion, finely chopped
- 6 cloves garlic, crushed
- 300 g (2 medium) ripe tomatoes, chopped, or 400 g canned
- 2 whole scotch bonnet or peri-peri peppers, left whole for mild heat or sliced for spicier
- 1 whole red bell pepper, sliced
- 1 whole bay leaf
- 5 g (1 tsp) salt, to taste, plus more for boiling the weevils
- 250 ml (1 cup) water
- 15 g (ΒΌ cup) fresh cilantro or parsley, chopped, to finish
Steps
- 1 Prepare the palm weevils: if using live weevils, place them in a sealed container in the freezer for 1 hour to humanely kill them. Remove the tough wing casings, the hard head, and the dark intestinal tract by splitting the body lengthwise and rinsing well under cold running water.
- 2 Bring 1 litre (about 4 cups) of water and 10 g salt to a rolling boil in a pot. Add the cleaned weevils and boil for 15 minutes to tenderise and ensure they are cooked through; the flesh should be opaque and firm. Drain and set aside. (If using farmed giant mealworms, boil 8 minutes; mopane worms are already usually toasted/dried and only need 10 minutes simmering in the sauce.)
- 3 While the weevils boil, heat the red palm oil in a heavy pot over medium heat until shimmering. Add the chopped onion and cook for 5-6 minutes, stirring, until softened and translucent.
- 4 Stir in the crushed garlic and sliced red bell pepper and cook for 2 minutes until fragrant, taking care not to brown the garlic.
- 5 Add the chopped tomatoes, whole chillies, bay leaf and 5 g salt. Simmer for 10 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy sauce.
- 6 Add the boiled weevils and 250 ml water to the sauce. Stir to coat, cover partially, and simmer gently for 12-15 minutes so the weevils absorb the sauce and reach an internal temperature of at least 75 Β°C (165 Β°F) throughout. Discard the bay leaf and whole chillies if a milder dish is preferred.
- 7 Taste and adjust salt. Stir in the chopped cilantro or parsley and serve hot, traditionally accompanied by funje (a stiff cassava or maize porridge) or simple boiled cassava and rice.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Catatos recipe yet. Yours would be the first.
Share how you make Catatos
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Catatos β frequently asked questions
What is Catatos?
Catatos counts among the traditional food of Angola, an insect dish locals hold dear. It is prepared with garlic, onions, tomatoes and peppers.
What is Catatos made of?
Catatos is made with garlic, onions, tomatoes and peppers.
Where does Catatos come from?
Catatos comes from Angola. Catatos, a traditional Angolan dish made from caterpillarsβmost commonly the mopane worm (Gonimbrasia belina)βhas been a staple protein source in the region for centuries.
Where can I eat Catatos?
During the rainy season, rural Angolans gather in courtyards to roast catatos over open flames, pairing them with palm wine for a communal feast.
How do you make Catatos?
Making Catatos at home takes about 20 minutes of prep and 35 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
Taste Catatos in Angola
Independent picks. We earn a small commission if you book through these β at no extra cost to you. How this works.
β Before you go to Angola
Round out your trip β most travellers book these alongside their trip.
More dishes like Catatos
Lincolnshire Sausage
Lincolnshire Sausage is a beloved sausage, traditional to the United Kingdom.
Kibbeh
Bulgur-and-meat croquettes with a spiced filling.
Schweinshaxe
Roast pork knuckle with shatteringly crisp crackling.
Potjesvlees Uit de Westhoek
Potjesvlees Uit de Westhoek is a beloved other meat products, traditional to Belgium.
Matambre
Thin flank steak rolled around egg and vegetables.
Zigni
Fiery berbere-spiced beef stew scooped up with injera.
Injera
Spongy sour flatbread that doubles as plate and utensil.
Jollof Rice
West Africa's beloved one-pot rice β simmered in a rich tomato-and-pepper sauce until smoky and deep red.
Doro Wat
Ethiopia's rich, fiery national chicken stew, slow-cooked with berbere spice and served on injera.
Ekwang
Ekwang is a beloved stew, traditional to Cameroon.
Menudo
Spicy red tripe and hominy soup, the weekend cure.
SalinΔtΔ Rudzu Rupjmaize
A sweetened dark Latvian rye bread, baked slowly in a tall tin so the crust turns sticky and caramelised β sliced thick for breakfast with butter or served at Midsummer and Christmas tables.
Nachynka
From Ukraine, Nachynka is a well-known casserole.
Boudin Noir
Soft blood sausage pan-fried with apples.
Shrimp Bisque
Shrimp Bisque is a beloved seafood soup, traditional to the United States.
Bambalouni
Tunisian deep-fried doughnut perfumed with orange-blossom water, sold hot from street carts along the Mediterranean corniches.
- π¬π§ Lincolnshire Sausage · United Kingdom
- π±π§ Kibbeh · Lebanon
- π©πͺ Schweinshaxe · Germany
- π§πͺ Potjesvlees Uit de Westhoek · Belgium
- π¦π· Matambre · Argentina
- πͺπ· Zigni · Eritrea
- πͺπΉ Injera · Ethiopia
- π³π¬ Jollof Rice · Nigeria
- πͺπΉ Doro Wat · Ethiopia
- π¨π² Ekwang · Cameroon
- π²π½ Menudo · Mexico
- π±π» SalinΔtΔ Rudzu Rupjmaize · Latvia
- πΊπ¦ Nachynka · Ukraine
- π«π· Boudin Noir · France
- πΊπΈ Shrimp Bisque · United States
- πΉπ³ Bambalouni · Tunisia
Reviews
No reviews yet. Be the first to share your experience with Catatos.
Write a review
Sign in to verify you're a real person, then share your thoughts on Catatos.
Comments
No comments yet. Be the first to say something about Catatos.