A taste of Zambia
Katapa with Impwa is a widely enjoyed, popular Zambian recipe even though it can be time consuming to prepare.
It is served as relish (side dish) for the country’s indigenous cornmeal food, Nshima. This can also be eaten with plain rice.
INGREDIENTS
• Two handfuls of cassava leaves
• Around 10 African eggplants
• Cooking oil
• 1 big red tomato
• 1 small onion
• Salt
You will nee to use a pestle and mortar
-Dip the cassava leaves in hot water for 30 seconds, then rinse them in cold water. Squeeze the leaves to rid them of excess water
-Put the cassava leaves in your mortar and pound with the pestle till leaves are broken into small pieces
-Put the cassava leaves in a pot, adding two and a half cups of water
-Cut the African eggplants cut in half
-Chop the tomato and onion
-Add eggplants, chopped tomato, onion and the cooking oil to cooking cassava leaves
-Cook for an hour on a moderate heat
Tip: Make sure you keep and eye on it, as cooking times can vary.