Name: Matapa
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mozambique, East Africa
Ingredients: 500 g cassava leaves, pounded or frozen; 1 cup raw peanuts, ground to powder; 400 ml coconut milk; 4 cloves garlic, minced; 1 whole onion, diced; 2 tbsp olive oil; 1 tsp salt; 1 cup water; 200 g shrimp, peeled; 1 whole lemon, juiced

Matapa

Creamy Mozambican stew of cassava leaves pounded with ground peanuts, coconut milk, and garlic.

Country

Mozambique

Region

East Africa

Time

70 min

Serves

Level

medium

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Matapa is a cornerstone of Mozambican cuisine from the southern provinces. Made from young cassava leaves pounded with ground peanuts and simmered in coconut milk, it represents the ingenious use of local ingredients. Traditionally served with rice and shrimp, it is a dish that connects Mozambicans to their agricultural roots.

What the dish tastes like

Creamy Mozambican stew of cassava leaves pounded with ground peanuts, coconut milk, and garlic.

When to cook it

Best for everyday meals, with a medium cooking level and about 70 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Follow the collection route

Vegetarian Africa is the main AfroKitchen collection route tied to this dish right now. Vegetarian Africa

Cook Leaves

Boil cassava leaves in water for 20 minutes until tender. Drain well.

Cassava leaves require thorough cooking â€” boiling removes natural compounds and makes them safe and delicious.

Boil leaves 20:00

Saute Aromatics

Heat olive oil in a pot. Saute onion and garlic until soft and golden.

Saute 08:00

Combine

Add cooked cassava leaves, ground peanuts, and water. Stir well to combine. Simmer for 10 minutes.

Simmer 10:00

Add Coconut Milk

Pour in coconut milk and stir until the stew is creamy and thick. If adding shrimp, add them now and cook until pink.

Stir frequently to prevent the peanut mixture from sticking to the bottom.

Simmer with coconut 15:00

Serve

Season with salt and lemon juice. Serve matapa over steamed white rice.

Matapa pairs beautifully with grilled prawns for a Mozambican feast.

Matapa

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Step-by-step instructions

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