Matapa (Mozambican Cassava Leaves with Coconut and Peanuts)
In short: Cassava leaves simmered with ground peanuts, garlic and coconut milk into a thick, glossy green stew. A Mozambican staple, served over rice or xima. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 20 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Matapa is the dish most Mozambicans name first. Young cassava leaves are pounded, then simmered for a long time with garlic, onion, ground peanuts and coconut milk until the sauce turns thick, dark and glossy. It tastes earthy and nutty with a gentle sweetness from the coconut. Coastal cooks stir in prawns or crab at the end. Serve it with white rice or xima, and a spoonful of piri-piri sauce on the side.
Instructions
- Press the thawed cassava leaves in a colander to remove excess water. Put them in a heavy pot with the water, bring to a boil, then cover and simmer for 30 minutes, stirring now and then. Cassava leaves must always be cooked for at least this long.
- While the leaves cook, heat the oil in a small pan and cook the onion for 6 minutes until soft. Add the garlic and cook for 1 minute.
- Stir the onion mixture, ground peanuts and salt into the leaves. Pour in the coconut milk and add the chili.
- Simmer on low heat, partly covered, for 30 to 40 minutes, stirring often, until the sauce is thick and glossy and the oil rises at the edges.
- Taste and adjust the salt. Remove the chili and serve hot over rice or with xima, with piri-piri sauce on the side.
Tips
- Frozen cassava leaves are sold in African and Asian grocery stores. If you cannot find them, use half collard greens and half spinach, shred them finely and cook for 25 minutes.
- Matapa tastes even better the next day. Reheat it gently with a splash of water or coconut milk.
Questions and answers
What do you serve with matapa?
White rice or xima are the usual partners. Fried sweet potato or a simple tomato and onion salad also go well alongside.
Are cassava leaves safe to eat?
Yes, once they are cooked properly. They must be simmered for at least 30 minutes and never eaten raw.
Can I freeze matapa?
Yes, it freezes well for up to 3 months. Thaw it in the fridge and reheat gently with a splash of water or coconut milk.
How long does it take to make Matapa (Mozambican Cassava Leaves with Coconut and Peanuts)?
About 1 h 40 min in total: 20 min of preparation and 1 h 20 min of cooking.
How many calories are in Matapa (Mozambican Cassava Leaves with Coconut and Peanuts)?
About 320 kcal per serving, with 10 g of protein, 15 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 15 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
