Matapa
HB-1458 · Hand-built original · Mozambican
A magnificent Mozambican stew made from cassava leaves, coconut milk, and peanuts.
Mozambicandinner1 hr 40 minServes 6629 kcalGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:6quantities adjust to match
Ingredients
- 2 lb 3 oz young cassava leaves, finely pounded or minced
- (2 cups) water, for the first boil
- 10½ oz raw peanuts, shelled and finely ground to a paste
- (3 cups) fresh coconut milk
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 17¾ oz fresh shrimp or prawns, peeled and deveined
- Salt, to taste
Method
- Put the pounded cassava leaves and the water in a large heavy pot, bring to the boil, and simmer, covered, for 40 minutes, stirring occasionally. (Cassava leaves must be cooked thoroughly before eating.)
- Stir the ground peanut paste into the coconut milk in a bowl until smooth.
- Add the onion, garlic, and the peanut-coconut mixture to the pot. Simmer gently, uncovered, for 15 minutes, stirring often, until thick and rich.
- Season with salt, add the shrimp, and cook for 4 to 5 minutes more, until the shrimp are pink and just cooked through.
- Rest for 5 minutes and serve hot with white rice.
Prep: 40 min · Cook: 60 min · Total: 100 min
Nutrition (per serving, where published)
629 kcalCalories
19 gProtein
31.3 gCarbs
49.6 gFat
23.9 gSaturates
15.9 gFibre
4.6 gSugars
94 mgSodium
0 mgCholesterol
1019 mgPotassium
66 mgCalcium
5.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data