CookingTimor-Leste

Katupa rice cooked in woven
palm-leaf parcels
There are various ways of cooking
katupa in Timor-Leste. This recipe
is based on the traditional method
usually followed by my family in
Viqueque municipality.
Makes 16 katupa
(enough to serve 4)
Ingredients
1 coconut (brown)
½ finger-length
piece (approx.
3 cm)
turmeric
4 cloves garlic (small variety)
4 medium red onions
2½ cups
1½ tablespoon
rice
salt
1 teaspoon pepper
16 empty katupa parcels (see
weaving instructions on
pages 61–69)
Method
1. Grate the coconut and turmeric and
squeeze together to extract the liquid. Keep
both liquid and solids.
2. Peel and finely chop the garlic and onions.
3. Pick over the rice and rinse.
4. Mix the rice with the coconut and turmeric
liquid, garlic, onions, salt and pepper, and
leave for 20–30 minutes.
5. Hold an empty katupa parcel slightly open
with the loose strands pointing upwards,
and half-fill with the rice mixture. Do not
overfill or the rice will not cook properly.
Weave each parcel closed using the loose
ends of the strands, following the weave of
the parcel.
6. In a large saucepan, first add the grated
coconut and turmeric (solids), then place
the filled katupa on top. Fill with water and
close the lid.
7. Place the saucepan in the fireplace and
build up the fire (or cook over a medium
heat on the stove). Boil the katupa for 40
minutes to 1 hour.
8. Remove the katupa from the saucepan,
wipe off the grated coconut and place in a
flat basket or hang up to cool quickly.
9. Serve with the barbecued fish and chilli
pickle (aimanas).
Cooking fish and seafood in Timor - Leste 57