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Matapa: recipe illustration
Everyday meals

Matapa

Matapa is the signature dish of northern Mozambique: cassava leaves pounded and simmered for a long time with coconut milk, peanuts and garlic. Creamy and green, it is served hot with rice or xima.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the cassava leaves, then pound them finely in a mortar or chop very finely with a heavy knife to make a paste.
  2. Blend the peanuts into a fine powder with a little hot water to make a smooth paste.
  3. Cook the sliced onions in the oil until translucent, then add the chopped tomatoes and crushed garlic.
  4. Add the cassava leaves and the peanut paste, then pour in some of the coconut milk. Season lightly with salt.
  5. Cover and simmer over low heat for about 1 hour 30 minutes, stirring occasionally and adding coconut milk as needed, until the matapa is tender and creamy.
  6. Adjust the seasoning and serve hot with rice or xima.

Variations and tips

Spinach version. If you can't find cassava leaves, use spinach instead, with a shorter cooking time.

Using what you can find here. Frozen cassava leaves are sold in most African or Asian grocery stores; otherwise use a mix of spinach and chard.

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Original Ecomely recipe.