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