Matapa is a Mozambican cassava-leaf stew enriched with ground peanuts and coconut milk; coastal versions often include shrimp.
Slow simmering softens the leaves and lets the peanuts thicken the broth before the shrimp are added near the end.
Use frozen finely ground cassava leaves sold for cooking, and simmer them fully according to the package directions.
Serving Suggestions
Serve matapa with xima, plain rice, or another mild starch that can carry the rich sauce.
Recipe Notes
Refrigerate for up to three days. Reheat gently and add a little water if the peanut-thickened stew becomes too firm.
Mozambican Matapa with Shrimp and Peanuts
Cassava leaves simmered with peanuts, coconut milk, and shrimp into a rich Mozambican stew.
Equipment
- Large heavy saucepan
- Wooden spoon
- Chef’s knife
- Measuring cups and spoons
Ingredients
Stew
- 1 lb frozen finely ground cassava leaves thawed
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp neutral oil
- 1 cup unsalted roasted peanuts finely ground
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups water plus more as needed
- 1 lb large shrimp peeled and deveined
- 1 tsp fine salt or to taste
- 1 tbsp lemon juice
Instructions
Build the Base:
- Cook onion in oil over medium heat until soft, about 6 minutes; add garlic for 30 seconds.
- Stir in cassava leaves and water, bring to a simmer, and cook partially covered for 40 minutes, stirring often.
Enrich the Stew:
- Whisk ground peanuts with coconut milk, stir into the leaves, and simmer 20 minutes until cohesive and creamy.
- Add shrimp and cook gently for 5 to 7 minutes until just opaque. Season with salt and lemon juice.
Notes
- Cassava leaves must be thoroughly cooked; do not use raw leaves as a garnish.
- Keep the simmer gentle after adding coconut milk so the sauce stays smooth.
Nutrition
Calories: 415kcalCarbohydrates: 22gProtein: 24gFat: 28gSaturated Fat: 11gCholesterol: 125mgSodium: 610mgFiber: 7gSugar: 5g