Entree: Mozambique – Northern Culinary Region – Matapa (Savory stew of cassava leaves cooked with ground peanuts, coconut milk, and often shrimp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) fresh or frozen chopped cassava leaves (or equivalent spinach if unavailable)
- 1 lb (454 g) raw shrimp, peeled and deveined
- 1 cup (150 g) roasted peanuts, finely ground to a paste
- 13.5 fl oz (400 ml) canned coconut milk
- 1 medium onion, finely chopped (approx. 150 g)
- 4 cloves garlic, minced
- 1 medium tomato, chopped (approx. 120 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 cup (240 ml) fish or vegetable stock, or water
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Juice of 1/2 lime (optional)
- Cooked white rice for serving

Instructions

1. If using peanuts whole, pulse in a food processor until a coarse paste forms, adding a little water or oil if necessary to reach a smooth, spreadable consistency. Set aside.
2. Heat the palm oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and tomato and cook until softened, about 3 minutes.
3. Stir in the chopped cassava leaves and toss with the aromatics. Add the stock and bring to a simmer. Cover and cook until the leaves are tender, about 15–20 minutes (longer if using very fresh tough cassava leaves).
4. Reduce heat to low and stir in the ground peanut paste and coconut milk, blending until smooth and well combined. Simmer gently for 8–10 minutes to thicken and allow flavors to meld. Adjust seasoning with salt and pepper.
5. Add the shrimp to the pan, nestling them into the sauce, and cook until they turn opaque and are cooked through, about 4–6 minutes depending on size.
6. Finish with a squeeze of lime juice if using. Serve hot over cooked white rice, spooning plenty of matapa sauce and shrimp over each portion.