Catatos
Catatos is a traditional Angolan dish made with fried caterpillars and garlic.[1] It is often served over rice.[2] The dish is a specialty of the Uíge Province in northwestern Angola.[3]
Background
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The consumption of insects is an ancient indigenous tradition in many parts of the world, including southern Africa, due to their high nutritious value.[4][5] A number of edible insects, including caterpillars and other larvae, are eaten in the Uíge Province of Angola where they play a substantial role in rural diet.[6] Of these, the mopane worm (Gonimbrasia belina), a type of caterpillar, is one of the most widely consumed species.[7] Approximately 9.5 billion mopane worms are harvested yearly in southern Africa.[8] Other caterpillar species traditionally eaten in Angola include the larvae of the Imbrasia epimethea,[9] Imbrasia ertli and Usta terpsichore.[10]
Traditional methods of gathering and preparation vary depending on the species. Children are often sent to gather them from the trees, while adults gather them in the fields. Sometimes, trees may be cut down and split to gather the caterpillars inside. Caterpillars are washed in water, and their digestive tract may be removed as part of the cleaning process. Urticating hairs are singed off, if present.[6] Catatos, a traditional Uíge dish, is made by frying caterpillars with garlic.[3]
Preparation
[edit]The caterpillars are fried together with garlic. Other ingredients, such as onion, tomatoes and pepper may be added for flavoring. The caterpillars take on a tender yet crunchy texture,[11] and their taste has been compared to prawns.[3] It is usually served over funge. Hot sauce may also be added.[11]
Nutritional value
[edit]Caterpillars are high in protein, vitamins and minerals, including iron.[12] A study published in 2017 found that Imbrasia epimethea larvae had a comparable amount of protein to tuna, chicken and beef, but lower levels of essential amino acids. They are rich in polyunsaturated fatty acids. The study also found that cooking did not significantly impact nutritional value, making them a viable alternative to traditional meats.[9] Mopane caterpillars have 31 mg of iron per 100 mg of dry weight, compared to 6 mg of iron per 100 mg of dry weight for beef.[13]
References
[edit]- ^ Philpott, Don (2016-10-20). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield. p. 285. ISBN 978-1-4422-6804-3.
- ^ James, W. Martin (2018-03-01). Historical Dictionary of Angola. Rowman & Littlefield. ISBN 978-1-5381-1123-9.
- ^ a b c Stead, Mike; Rorison, Sean; Scafidi, Oscar (2013). Angola. Bradt Travel Guides. pp. 93–94. ISBN 978-1-84162-443-3.
- ^ Hlongwane, Zabentungwa T.; Slotow, Rob; Munyai, Thinandavha C. (2020-12-31). "Indigenous Knowledge about Consumption of Edible Insects in South Africa". Insects. 12 (1): 22. doi:10.3390/insects12010022. ISSN 2075-4450. PMC 7824724. PMID 33396313.
- ^ Kouřimská, Lenka; Adámková, Anna (2016-10-01). "Nutritional and sensory quality of edible insects". NFS Journal. 4: 22–26. doi:10.1016/j.nfs.2016.07.001. ISSN 2352-3646.
- ^ a b Lautenschläger, Thea; Neinhuis, Christoph; Monizi, Mawunu; Mandombe, José Lau; Förster, Anke; Henle, Thomas; Nuss, Matthias (2017-12-08). "Edible insects of Northern Angola". African Invertebrates. 58 (2): 55–82. doi:10.3897/afrinvertebr.58.21083. ISSN 2305-2562.
- ^ Illgner, Peter; Nel, Etienne (2000). "The Geography of Edible Insects in Sub-Saharan Africa: A Study of the Mopane Caterpillar". The Geographical Journal. 166 (4): 336–351. doi:10.1111/j.1475-4959.2000.tb00035.x. ISSN 0016-7398. JSTOR 823035.
- ^ "Putting edible insects on the menu". Mail & Guardian. 2020-08-18. Retrieved 2022-02-22.
- ^ a b Lautenschläger, Thea; Neinhuis, Christoph; Kikongo, Eduardo; Henle, Thomas; Förster, Anke (2017-05-01). "Impact of different preparations on the nutritional value of the edible caterpillar Imbrasia epimethea from northern Angola". European Food Research and Technology. 243 (5): 769–778. doi:10.1007/s00217-016-2791-0. ISSN 1438-2385. S2CID 88723134.
- ^ Oliveira, J. F. Santos; de Carvalho, J. Passos; de Sousa, R. F. X. Bruno; Simão, M. Madalena (1976-01-01). "The nutritional value of four species of insects consumed in Angola". Ecology of Food and Nutrition. 5 (2): 91–97. doi:10.1080/03670244.1976.9990450. ISSN 0367-0244.
- ^ a b "Catatos | Traditional Insect Dish From Uíge Province | TasteAtlas". www.tasteatlas.com. Retrieved 2022-02-22.
- ^ Huis, A. van (September 2003). "Insects as Food in sub-Saharan Africa". International Journal of Tropical Insect Science. 23 (3): 163–185. doi:10.1017/S1742758400023572. ISSN 0191-9040. S2CID 198497332.
- ^ Marc Lallanilla (2014-03-06). "7 Insects You'll Be Eating in the Future". livescience.com. Retrieved 2022-02-22.