Humble but primordial and proud, the katsamaki has been known since ancient times. It is a cereal porridge made up mostly from corn flour, also known as bobota in our area.
It was the food of the poor but also of the cattle breeders who herded cattle far away from their homes. And so with a simple trick, they managed with very little materials to feed themselves through the day and stay strong in the difficult daily life.
The translation of the word also means “whim” or “coyness” and its name is fully confirmed, since, with a little creative imagination and utilizing the available products, people “tricked” their need for food by making a dish that still raises memories from the past.
1lt of water
400g corn flour
Put the water and butter in a saucepan and let it boil.
Add the flour and mix until it becomes porridge.
Remove from the heat, cut the onion into slices, sauté in oil, season with salt and pepper and serve.