Matapa
HB-1457 · Hand-built original · Mozambican
Matapa is a traditional Mozambican dish made from cassava leaves cooked in a rich peanut sauce. It is a staple in many households and reflects the agricultural practices and culinary heritage of Mozambique, often enjoyed with rice or xima.
Mozambicandaily, family gatherings, celebrations55 min4 servings528 kcalGluten-freeEgg-freeDiabetic
Main ingredient: frozen
Servings:4quantities adjust to match
Ingredients
- 17¾ oz cassava leaves, fresh or frozen, finely pounded or very finely chopped
- 1 cup water, plus more as needed
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1 to 2 green chillies, chopped (optional)
- (1 cup) ground peanuts, or 4 tbsp smooth peanut butter
- Salt, to taste
Method
- If using fresh cassava leaves, pound or process them until very fine. Put the leaves in a large pot with the water, bring to the boil, then simmer, covered, for 25 minutes, topping up with water if the pot dries out. (Cassava leaves must be cooked thoroughly.)
- Meanwhile, heat the oil in a frying pan over medium heat, add the onion and cook for 5 minutes until soft, then add the garlic, tomatoes, and chillies and cook for 5 minutes until the tomatoes break down.
- Stir the tomato mixture into the cassava leaves. Mix the ground peanuts (or peanut butter) with a ladle of the hot cooking liquid to a smooth paste and stir that in as well.
- Simmer gently, uncovered, for 10 to 15 minutes, stirring often, until the stew is thick and creamy and the oil begins to glisten on the surface. Season with salt.
- Serve hot, traditionally with rice or xima (stiff maize porridge).
Prep: 15 min · Cook: 40 min · Total: 55 min
Nutrition (per serving, where published)
528 kcalCalories
27.5 gProtein
19.8 gCarbs
40.7 gFat
7.9 gSaturates
4.3 gFibre
2.8 gSugars
312 mgSodium
27 mgCholesterol
725 mgPotassium
51 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data