Entree: Mozambique – National – Matapa (Cassava Leaf and Peanut Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 12 oz (340 g) cassava leaves (fresh, finely chopped, or frozen thawed and chopped)
- 1 cup (240 ml) coconut milk
- 1/3 cup (80 g) smooth peanut butter (or 1/2 cup (70 g) roasted peanuts, ground)
- 8 oz (225 g) small shrimp, peeled and deveined
- 2 tbsp (30 ml) palm oil (or vegetable oil)
- 1 medium onion, about 1 cup (150 g), finely chopped
- 3 cloves garlic, minced
- 1 small red chili, minced (optional; to taste)
- 1 cup (240 ml) water or light fish stock
- Salt
- Juice of 1/2 lime (optional, for brightness)

Instructions

1. Heat the palm oil in a heavy skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and chili and cook 1 minute more until fragrant.
2. Stir in the chopped cassava leaves and toss to coat with the onion mixture. Add the water or fish stock, bring to a simmer, cover, and cook gently until the leaves are tender and fully cooked through, about 20–30 minutes (longer if using very fibrous fresh leaves).
3. While the leaves cook, thin the peanut butter with the coconut milk until smooth (add a little warm water if needed) to make a pourable sauce.
4. When the cassava leaves are tender, stir in the peanut–coconut mixture and simmer gently for 5–8 minutes, stirring to combine. The stew should thicken and become glossy.
5. Add the peeled shrimp and simmer until they are opaque and cooked through, about 3–5 minutes. Taste and season with salt; finish with a squeeze of lime juice if desired.
6. Serve matapa hot as a main course with plain rice or xima (corn porridge), spooning generous portions of the rich peanut–coconut sauce and shrimp over the starch.