About this Dish
Cassava leaves stewed in ground peanuts and coconut milk with crab or shrimp.
History & Origin
Matapa is considered Mozambique's national dish, its cassava leaves pounded fine and simmered for hours in a rich peanut-coconut sauce.
IngredientsServes 3
🌿Cassava leaves (fresh or frozen), 500g finely ground or pounded
🥜Raw peanuts, 250g ground into a coarse paste
🥥Coconut milk, 400ml (one can)
🦀Blue swimmer crabs or mud crabs, 4 whole cleaned and halved (or 300g large shrimp)
🧅White onion, 1 large finely chopped
🧄Garlic cloves, 4 minced
🫒Vegetable oil or palm oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
🌶️Fresh red chilli, 1 finely chopped (optional)
Method
1
If using fresh cassava leaves, pound them thoroughly in a mortar or blend until very finely ground — this is essential as coarse cassava leaves can be tough and slightly bitter. If frozen pre-ground leaves are available, simply thaw and squeeze out excess water.2
Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for 5–7 minutes until softened and translucent, then add the garlic and chilli and cook for another 2 minutes until fragrant.3
Add the ground cassava leaves to the pot and stir well to combine with the onion mixture. Pour in about 500ml of water, stir everything together, and bring to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally.4
Stir in the ground peanut paste, mixing it thoroughly into the cassava leaves so there are no lumps. Pour in the coconut milk, stir well, and reduce the heat to low. The mixture should look thick and creamy — add a splash more water if it looks too stiff.5
Nestle the crab halves (or shrimp) into the stew, pressing them gently into the sauce. Cover the pot and cook for a further 15–20 minutes for crab, or 8–10 minutes for shrimp, until the seafood is cooked through and the stew is rich and fragrant.6
Taste and season generously with salt. The matapa should be thick, almost porridge-like in consistency — if it is too watery, simmer uncovered for a few more minutes to reduce. Serve hot over fluffy white rice or with ugali (maize porridge).7
Taste and adjust salt if needed. Serve hot over white rice or with xima (maize porridge), spooning plenty of the thick peanut-coconut sauce over the top.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Matapa Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world