Matapa (Matapa)
Overview
Matapa is a creamy green dish of cassava leaves from Mozambique, eaten as a thick soup or sauce. Young cassava leaves are pounded in a large wooden mortar with garlic, then cooked for a long time to remove their bitterness and toughness. Ground raw peanuts and thick coconut milk are stirred in, and the mixture simmers until it is smooth, rich and pale green. On the coast, prawns, crab or dried fish are added for flavour, while inland versions are often vegetarian. Matapa is served hot with white rice or with xima, the stiff maize porridge of the region.
History
Cassava was brought to East Africa from South America by Portuguese traders, and the people of the Mozambican coast learned to cook its leaves as well as its roots. Matapa is most closely linked with the coastal provinces such as Inhambane and Zambézia and with the capital Maputo, where it is a favourite at home and in restaurants. Similar cassava leaf dishes are cooked in Tanzania, Malawi and Madagascar.
Main ingredients
Cassava leaves, ground peanuts, coconut milk, prawns or crab, garlic, onion. The soup is built on coconut milk and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Coconut soups
Recipe
Method
- 1
Pound the cassava leaves with the garlic, or chop them very finely.
- 240 min
Cook the leaves in 800 ml salted water for 40 minutes, stirring now and then.
- 310 min
Add the onion and ground peanuts and simmer for 10 minutes.
- 410 min
Pour in the coconut milk and add the prawns or crab, then cook gently for 10 minutes until thick.
- 5
Season and serve with rice or xima.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
