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Matapa
A Mozambican coastal treasure: cassava leaves slow-cooked in coconut milk with peanuts and optional prawns or crab, served with xima or rice.
Prep
20 min
Cook
50 min
Servings
4
Difficulty
Medium
★★★★★
4.8(760 ratings)#cassava leaves#coconut milk#peanut#seafood#mozambican
About This Recipe
Matapa is considered by many to be Mozambique's national dish — a luxuriously creamy stew of cassava leaves (sometimes replaced by pumpkin leaves) cooked down in rich coconut milk with ground peanuts. Along the coast, matapa is elevated with the addition of fresh prawns or crab, reflecting Mozambique's position on the Indian Ocean and the Portuguese and Arab influences on its cuisine. The dish is slow-cooked and deeply aromatic, with the peanuts thickening the coconut sauce into something truly special. It is always served with xima (maize porridge) or white rice.
Ingredients
Serves 4
- 400 gyoung cassava leaves (or spinach/pumpkin leaves), finely shredded
- 400 mlcoconut milk
- 100 mlwater
- 0.75 cupraw peanuts, roasted and ground
- 250 graw prawns, peeled (optional)
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 tbspvegetable oil
- 1 tspsalt
- 0.5 tspblack pepper
- 1 smallgreen chilli, whole
Instructions
- 1
Prepare leaves
If using cassava leaves, wash thoroughly and shred very finely. Note: cassava leaves must be cooked for at least 30 minutes to neutralise natural cyanogenic compounds. Spinach requires no such treatment.
- 2
Fry aromatics
Heat oil in a large pot. Add onion and fry over medium heat for 6 minutes. Add garlic and cook for 2 more minutes.
- 3
Add leaves and simmer
Add the shredded cassava leaves (or spinach) and water. Stir to combine. Add the whole green chilli. Cover and cook for 20–25 minutes over low heat, stirring occasionally, until the leaves are very tender.
- 4
Add peanuts and coconut milk
Stir in the ground peanuts and coconut milk. Mix well. Simmer uncovered for 15 minutes, stirring regularly, until the sauce thickens.
- 5
Add prawns (optional)
If using prawns, add them now. Cook for 3–4 minutes until pink and cooked through. Season with salt and pepper.
- 6
Serve
Remove the whole chilli. Serve hot with xima, white rice, or crusty bread.
Pro Tips
- →
Cassava leaves must be cooked long enough — at least 30 minutes — as raw cassava contains hydrocyanic acid.
- →
Spinach or pumpkin leaves are safe, easier-to-find alternatives that taste excellent.
- →
The stew should be thick and creamy. If too thin, simmer uncovered for longer.
Variations
- •
Use crab claws instead of prawns for a more indulgent coastal version.
- •
Omit seafood entirely for a beautiful vegan dish.
- •
Add a piece of smoked fish for a smokier flavour profile.
Storage
Refrigerate for up to 3 days. The flavour deepens overnight. Reheat gently with a splash of coconut milk.
History & Origin
Matapa is a dish of the Ronga and Tsonga peoples of southern Mozambique and has been cooked in the region for many generations. The combination of cassava leaves (brought from the Americas via Portugal), coconut milk (reflecting centuries of Indian Ocean trade), and peanuts (also introduced by the Portuguese) tells the complete culinary history of Mozambique in one pot.
Frequently Asked Questions
Can I use frozen cassava leaves?
Yes — frozen cassava leaves are available in some African stores and work well. They may need less cooking time than fresh.
Is matapa very spicy?
The whole green chilli adds a mild warmth but isn't typically very hot — it infuses flavour more than heat. Remove it before serving.
Nutrition Facts
Per serving (340g / 12.0 oz) · 4 servings total
Calories380kcal
Protein18g
Carbohydrates16g
Fat28g
Fiber5g
Protein18g
Carbs16g
Fat28g
Time Summary
Prep time20 min
Cook time50 min
Total time70 min
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