Mozambique Matapa is a traditional and popular dish in Mozambique, a country located on the southeastern coast of Africa and is bound by South Africa, Zimbabwe and Tanzania.
In Mozambique, seafood is a staple dish, and Matapa is one of the favorites; from my research, it could also be called Matata. Matapa is a savory dish made from stewed cassava leaves, ground peanuts, coconut milk, various spices, and dried shrimp.
This aromatic and flavorful dish is common in the southern region because it’s easily accessible and less expensive.
Whether enjoyed with steamed rice or bread, Matapa is a must-try dish for anyone looking to experience the authentic flavors of Mozambique.
Cassava leaves are often replaced according to local availability. You can use spinach, kale, collard greens, or pumpkin leaves as substitutes, but the distinct Mozambique taste comes from those cassava leaves.
The cassava plant has various names, such as yuca, manioc, Manihot esculenta, or Brazilian arrowroot. Its leaves are consumed similarly to other well-known green vegetables.
Mozambique Matapa
Ingredients
- 2 bunches cassava leaves
- 1 pound raw peanuts
- ½ cup shrimps(shelled)
- 1 cup coconut milk
- 1 teaspoon ground garlic
- 1 tablespoon ground pepper
- seasoning and salt to salt
Instructions
- Wash the cassava leaves thoroughly and remove any tough stems.2 bunches cassava leaves
- Chop the leaves finely and set them aside.
- Roast the raw peanuts in a dry pan until they are golden brown and allow them to cool, then grind the peanuts to make peanut butter. You can use a food processor or mortar and pestle.1 pound raw peanuts
- Cook the shrimp until they turn pink and are fully cooked. Remove them from the pan and set aside, you can cook in oil.½ cup shrimps(shelled)
- Add the coconut milk, ground garlic, and ground pepper, stir well and let it simmer for a few minutes, allowing the flavors to blend.1 cup coconut milk
- Gradually add the homemade peanut butter to the coconut milk sauce, stirring constantly to combine.
- Add the finely chopped cassava leaves to the sauce and mix everything together, ensuring the leaves are well-coated with the sauce.
- Let the mixture simmer on low heat for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the leaves to soften.
- Add the cooked shrimp, salt and seasoning into the mixture.seasoning and salt to salt
- Once the cassava leaves are tender and the flavors are well combined, your Matapa is ready.
- Serve the Matapa warm with rice or as a side dish.
