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Mozambican matapa with shrimp served beside white xima.

Mozambican Matapa with Shrimp and Peanuts

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Cassava leaves simmered with peanuts, coconut milk, and shrimp into a rich Mozambican stew.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mozambican
Calories: 415
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy saucepan
  • Wooden spoon
  • Chef's knife
  • Measuring cups and spoons

Method
 

Build the Base:
  1. Cook onion in oil over medium heat until soft, about 6 minutes; add garlic for 30 seconds.
  2. Stir in cassava leaves and water, bring to a simmer, and cook partially covered for 40 minutes, stirring often.
Enrich the Stew:
  1. Whisk ground peanuts with coconut milk, stir into the leaves, and simmer 20 minutes until cohesive and creamy.
  2. Add shrimp and cook gently for 5 to 7 minutes until just opaque. Season with salt and lemon juice.

Nutrition

Calories: 415kcalCarbohydrates: 22gProtein: 24gFat: 28gSaturated Fat: 11gCholesterol: 125mgSodium: 610mgFiber: 7gSugar: 5g

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.