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Matapa

Authentic Mozambican Matapa recipe featuring pounded cassava leaves simmered in rich coconut milk and peanut paste with shrimp.

Level Medium Prep 40 min Cook 60 min Servings 6 Score 4.9/10

Ready in

100 min

Makes 6 servings

Prep 40m

Cook 60m

Level Medium

About this recipe

Authentic Mozambican Matapa recipe featuring pounded cassava leaves simmered in rich coconut milk and peanut paste with shrimp.

A magnificent Mozambican stew made from cassava leaves, coconut milk, and peanuts.

Ingredients

Servings

Units

Main Ingredients

1 kg young cassava leaves (finely pounded or minced)
3 cups fresh coconut milk (thick and extracted from fresh grated coconut)
2 cups raw peanuts (shelled and finely ground into a paste)

Aromatics and Seasoning

1 large onion (finely chopped)
5 cloves garlic (minced)
salt (to taste)

Seafood

500 g fresh shrimp or prawns (cleaned and deveined (optional or traditional))

Liquid

2 cups water (for initial boiling)

Equipment

Large heavy-bottomed pot For simmering the stew
Mortar and pestle Traditional method for pounding cassava leaves (or food processor)
Blender or food processor For grinding peanuts into paste
Wooden spoon For stirring
Cutting board and chef's knife

Instructions

Prepare the cassava leaves by pounding them thoroughly in a traditional mortar and pestle until finely crushed, or pulse them carefully in a food processor.
15 min
Place the pounded cassava leaves into a large pot with 2 cups of water. Cover and let them simmer over medium heat for about 20 minutes to remove any natural bitterness and soften completely.
20 min
While the leaves simmer, grind the raw peanuts into a smooth paste using a blender or food processor, adding a tiny splash of water if needed to help it blend.
10 min
In the pot with the softened cassava leaves, add the chopped onion, minced garlic, and the prepared peanut paste. Stir thoroughly to combine.
10 min
Pour in the fresh coconut milk and stir well. Reduce the heat to low, cover the pot, and let the mixture simmer gently for 30 to 40 minutes, stirring occasionally to prevent sticking.
30 min
If using shrimp or crab, add them into the pot during the last 15 minutes of simmering. Cook until the seafood is tender and pink, and the stew thickens into a rich, creamy consistency. Season with salt to taste and serve warm.
15 min

Nutrition

Calories 420

Protein 18g

Carbs 24g

Fat 32g

Fiber 6g

Sugar 4g

Sodium 380mg

Serving Size 1 serving

Cooking Timeline

Prep 40 min

Cook 60 min

Total 100 min

Recipe Scorecard

Overall 9.2 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.0
Nutrition 8.5
Value 9.2
Instructions 9.0
Ingredients 9.5
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.3

Video

Watch on Youtube

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exceptional, deeply flavorful Mozambican classic featuring rich peanut and coconut undertones.

Pros

Deeply authentic flavor
Incredibly creamy texture
Rich in nutrients

Cons

Requires careful preparation of cassava leaves
Long simmering time

Overview

A magnificent Mozambican stew made from cassava leaves, coconut milk, and peanuts.

AI Insights

Summary

Authentic Mozambican Matapa recipe featuring pounded cassava leaves simmered in rich coconut milk and peanut paste with shrimp.

Tips

Ensure cassava leaves are cooked thoroughly to remove bitterness
Stir frequently during the final simmer to prevent the peanut paste from burning at the bottom
Serve hot over a bed of white rice or xima (cornmeal porridge)