Entree: Mozambique – Southern Culinary Region – Matapa (A creamy stew of cassava leaves cooked with peanuts, coconut milk, and seafood or meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) crab meat, picked (fresh or thawed; can substitute shrimp)
- 2 cups (160 g) chopped cassava leaves (fresh or thawed frozen cassava leaves; can substitute collard greens if unavailable)
- 1 cup (150 g) roasted peanuts, ground into a paste
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) water or light seafood stock
- 1 medium onion, chopped, approx. 150 g
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 medium tomato, peeled and chopped, approx. 150 g
- 1 small hot pepper (malagueta or bird’s eye), whole or chopped, optional
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 tbsp (15 ml) lime juice, optional

Instructions

1. In a dry skillet or small food processor, pulse the roasted peanuts with a splash of water or coconut milk to form a thick paste; set aside.
2. Heat the palm oil in a heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and chopped tomato and cook until the tomato softens, about 3–4 minutes.
3. Stir in the chopped cassava leaves and the cup of water or stock. Add the whole or chopped hot pepper if using. Cover and simmer gently until the leaves are tender, about 15–20 minutes.
4. Reduce heat to low, stir in the peanut paste and 1 cup (240 ml) of the coconut milk, mixing thoroughly to incorporate. Simmer gently for 5–7 minutes so the flavors meld and the sauce thickens.
5. Add the crab meat and the remaining 1/2 cup (120 ml) coconut milk, warming through gently for 3–5 minutes—do not boil vigorously once seafood is added. Taste and adjust salt.
6. Remove the pepper if left whole. Finish with chopped cilantro and lime juice if desired. Serve hot over plain white rice or with pirão (cassava porridge).