Pounded cassava leaves simmered in coconut milk and ground peanuts, often with crab or shrimp. A staple of southern Mozambique.
History
Cassava leaves are eaten across Central and East Africa. Matapa is the most famous Mozambican version.
Ingredients
- Cassava leaves
- Coconut milk
- Ground peanuts
- Garlic
- Onion
- Shrimp or crab
- Rice
How it's made
- Pound young cassava leaves
- Boil them tender
- Add garlic and onion
- Stir in peanut paste and coconut milk
- Add shrimp and simmer; serve with rice
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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