Matapa

About This Recipe

Matapa is Mozambique's soul food — a velvety stew of cassava leaves pounded into a paste, simmered with roasted peanuts and enriched with coconut cream. It's earthy, protein-rich, and deeply satisfying. Often served with shellfish like prawns, it's a celebration of African ingredients with Portuguese culinary technique. Rooted in the everyday cooking of Portuguese Mozambique kitchens, Matapa balances technique and tradition: the cassava leaves, finely chopped is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the cassava leaves, finely chopped, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 gcassava leaves, finely chopped
• 1 cuproasted peanuts, ground
• 1 cancoconut milk (400ml)
• 3 clovesgarlic, minced
• 2 tbspolive oil
• 300 gprawns or beans (optional)

Instructions

1. 1

   Blanch cassava leaves

   Boil cassava leaves 5 minutes until tender. Drain, squeeze dry, and chop finely (or blend briefly).

2. 2

   Sauté garlic

   Heat oil in a large pot. Sauté garlic 1 minute until fragrant.

3. 3

   Add cassava and peanuts

   Add chopped cassava leaves and ground peanuts. Stir 3-4 minutes to toast peanuts.

4. 4

   Add coconut milk and simmer

   Pour in coconut milk and simmer 20 minutes, stirring occasionally. If using seafood, add in the last 5 minutes.

Variations

• •

  Add diced tomatoes for tang

• •

  Make with fish instead of prawns

• •

  Serve with soft polenta

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 4 days. Freezes for 2 months. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions