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Matapa (Cassava Leaves & Shrimp Stew)

A rich Mozambican-style stew of tender cassava leaves, peanuts, shrimp and coconut milk.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 0.5 kg young cassava leaves washed, tough stems and veins removed and finely chopped
  • 4 cloves garlic minced
  • 150 g onion finely chopped
  • 2 tbsp cooking oil
  • 300 g shrimp
  • 500 g raw peanuts to roast and grind
  • 250 ml coconut milk
  • salt to taste
  • 1 tsp crushed red pepper (or to taste)

Instructions

  • Wash the cassava leaves, remove tough stems and veins, then finely chop them or pulse briefly in a food processor; set aside.
  • In a dry pan over medium heat, roast the peanuts until golden brown and aromatic; cool completely, then grind in a food processor or mortar and pestle until they reach a paste-like but slightly coarse texture.
  • Heat the cooking oil in a large skillet or saucepan over medium heat and sauté the chopped onion until softened, about 3–5 minutes.
  • Add the shrimp to the pan and cook gently for 2–3 minutes until they begin to turn opaque.
  • Pour in the coconut milk, add the minced garlic and crushed red pepper, then bring the mixture to a gentle simmer for a couple of minutes.
  • Stir the ground peanuts into the simmering mixture until they dissolve and thicken the sauce evenly.
  • Add the chopped cassava leaves and mix thoroughly so they are well coated with the sauce.
  • Reduce heat to low and simmer, uncovered, for about 60–90 minutes, stirring often, until the cassava leaves are fully cooked, the sauce has thickened, and flavors have blended; season with salt to taste.
  • Serve the matapa hot with boiled rice or xima (maize meal).

Equipment

  • large skillet or saucepan
  • food processor or mortar and pestle
  • cutting board and knife
  • Measuring spoons
  • spatula or wooden spoon

Notes

  • Use young cassava leaves for best tenderness.
  • Grind peanuts to a slightly coarse paste for texture.
  • Stir frequently to prevent sticking during long simmering.
  • Adjust crushed red pepper to your spice preference.
  • Check seasoning and add salt at the end.