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Matapa
Mozambican cassava leaves slow-cooked with peanut and coconut
Matapa is the great dish of southern Mozambique, from Maputo to Inhambane: young cassava leaves pounded and cooked for a long time with ground peanuts, coconut milk and garlic until soft, creamy and deep green. It is eaten with rice or xima (maize porridge), and on the coast it often has crab or prawns stirred in; this version keeps to the leaves. Frozen ground cassava leaves are sold in African grocers. Chef's tip: cook the cassava leaves for at least an hour; undercooked they taste bitter and are not safe to eat.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/3 doneStep 1: Put 1 ⅛ lb frozen ground cassava leaves, 2 cups water, 1 onion and 4 cloves garlic in a heavy pot and bring to the boil. Lower the heat, cover and simmer for 45 minutes, stirring now and then. Common mistake: cutting this stage short — cassava leaves must be cooked long and well.
45 minStep 2: Stir in 5 ½ oz raw peanuts and 1 ¾ cups coconut milk. Simmer uncovered for 30 minutes, stirring often from the bottom, until thick and creamy and the peanuts no longer taste raw.
30 minStep 3: Add 1 tsp salt and 1 piri-piri chilli and cook 5 more minutes. Serve hot with rice or maize porridge.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 13 g
- Carbs
- 18 g
- Fat
- 35 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matapa take?
- About 90 minutes in total: 10 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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