Entree: Mozambique – Northern Culinary Region – Mucapata (Hearty northern Mozambican cassava-leaf and peanut stew, cooked with coconut milk and fish)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (e.g., grouper or cod), cut into 1–1.5 inch (2.5–4 cm) chunks
- 1 lb (450 g) cassava leaves, finely chopped (fresh or thawed frozen)
- 1 cup (250 g) roasted peanuts, finely ground (or 3/4 cup / 180 g peanut butter)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 hot chili pepper, seeded and minced (adjust to taste)
- 1 can (14 oz) (400 ml) coconut milk
- 2 cups (480 ml) fish or vegetable stock
- 1 tsp (5 g) salt, plus to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- Cooked white rice, for serving

Instructions

1. Heat the palm or vegetable oil in a heavy pot over medium heat. Add the chopped onion, garlic, ginger, and minced chili; sauté until softened and fragrant, about 4–5 minutes.
2. Stir in the chopped cassava leaves and cook for 5 minutes, coating with the aromatics. Add the ground peanuts (or peanut butter), coconut milk, and stock; stir to combine and bring to a gentle simmer.
3. Season with salt and pepper. Cover and simmer over low heat for 25–30 minutes, stirring occasionally, until the cassava leaves are tender and the stew has thickened.
4. Gently add the fish chunks to the pot, nestling them into the stew. Simmer uncovered for 6–8 minutes more, until the fish is opaque and cooked through.
5. Stir in the lemon juice, adjust seasoning with salt and pepper, and remove from heat. Serve the mucapata hot over cooked white rice.