COPPER🇲🇿 Mozambique
Matapa recipe
A flavorful and nutritious dish of cassava leaves.
Ingredients
- 400 g cassava leaves
- 100 g peanut butter
- 400 ml coconut milk
- 1 onion
- 3 garlic
- 1 tsp salt
- 2 tbsp palm oil
How to make Matapa
- Wash 400 g of cassava leaves thoroughly in cold water, then chop them finely for cooking.
- In a large pot, heat 2 tbsp of palm oil over medium heat, ensuring it is hot but not smoking.
- Sauté 1 chopped onion in the hot oil until softened and translucent, about 4 minutes.
- Add 2 minced garlic cloves to the pot and sauté for another 1-2 minutes until fragrant.
- Stir in the chopped cassava leaves and cook for about 5 minutes, allowing them to wilt down slightly.
- Mix in 3 tbsp of peanut butter, stirring until incorporated with the leaves, about 2 minutes.
- Pour in 400 ml of coconut milk and bring the mixture to a simmer, stirring occasionally for about 20 minutes.
- Season with 1 tsp of salt then cook until the mixture thickens, for about 10 minutes more.
- Once thickened, remove from heat and let it rest briefly before serving.
- Serve hot with rice or bread, ensuring to enjoy the robust flavors.”],
What is Matapa?
Matapa is a traditional dish from Mozambique, simmered in one pot, and takes about 45 minutes from start to finish. It is built around cassava leaves, coconut milk and peanut butter. The recipe below uses 7 ingredients and is written out step by step.
How long does Matapa take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on cassava leaves. The method runs to 10 steps, the longest being 20 minutes.
Any tips for making Matapa?
Use fresh cassava leaves for a vibrant taste and color.
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