World Cuisines

Matapa

Mozambique

Cassava leaves in coconut and peanut: matapa — pounded cassava leaves simmered in coconut milk with ground peanuts, sometimes with prawns or crab — the creamed green of the Mozambican coast.

What it is

Cassava leaves in coconut and peanut: matapa — pounded cassava leaves simmered in coconut milk with ground peanuts, sometimes with prawns or crab — the creamed green of the Mozambican coast. Ingredients: young cassava leaves, coconut milk, ground peanuts, garlic, onions, salt; prawns or crab (in festive versions). Recipe: 1) Pound the leaves fine; boil to tame them. 2) Add coconut milk and peanuts. 3) Simmer long until dark green and creamy. 4) Add seafood at the end if using. Serve: with rice or xima (cassava-maize porridge). Flavor: green, nutty, coconut-rich. History: matapa is the signature of the northern and central coasts — kin to Congolese pondu, dressed in coconut. See also: Frango Piri Piri, Mozambican Prawns.

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