Matapa
Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Wash the leaves, strip the tough stems and pound them to a paste in a mortar.
Fry the onion and garlic in oil until soft and add the tomatoes.
Stir in the leaves, add water to the same level and cook forty minutes on a low heat.
Add the ground peanuts and cook twenty minutes more, stirring.
Add the prawns, the whole piri-piri and salt and stew ten minutes.
Pour in the coconut milk and warm it five minutes without letting it boil.
Serve with rice or with xima, the maize porridge.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.