MatapaCassava Leaf and Peanut Stew
Matapa is a Mozambican cassava-leaf stew enriched with ground peanuts and coconut milk. This version uses commercially prepared cassava leaves and adds shrimp near the end of cooking.
Reviewed by Around the Table
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gCassava Leaf (commercially prepared, frozen, thawed, and finely chopped)
- 400mlCoconut Milk
- 120gPeanut Paste
- 250gShrimp (peeled)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 10gPiri Piri Chili (finely chopped)
- 30mlVegetable Oil
- 6gSalt
- 300mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until soft, then stir in the garlic and piri piri chili.
- 02
Add the cassava leaf and water. Bring to a boil, then simmer uncovered, stirring occasionally, until the leaves are very tender and no raw leafy aroma remains.
- 03
Stir in the coconut milk and peanut paste until smooth. Continue simmering gently, stirring often so the peanut mixture does not catch on the bottom.
- 04
Add the shrimp and salt. Cook until the shrimp are opaque and reach 63°C (145°F).
- 05
Serve the matapa hot with rice or xima.
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