Quick Recipe Version (TL;DR)
Quick Ingredients
- 500 g frozen crushed cassava leaves, thawed (or 680 g fresh pounded)
- 1 medium onion (150 g), finely chopped
- 5 garlic cloves, minced
- 1–2 red chilies, finely chopped (seeded for mild)
- 3/4 cup (100 g) roasted unsalted peanuts, ground to a coarse paste
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 2 cups (480 ml) water or light seafood stock
- 2 tbsp (30 ml) neutral oil, plus 1 tbsp (15 ml) red palm oil optional
- 1 lb (450 g) medium raw prawns, peeled and deveined (optional)
- 1 tbsp (15 ml) lime juice, 1/2 tsp salt, pinch pepper (for prawns)
- Fine salt, to taste
- Xima: 4 cups (960 ml) water, 2 cups (300 g) fine white maize meal, 1/2 tsp (3 g) salt
Do This
- 1. Grind peanuts; chop onion, garlic, chilies. If using prawns, toss with lime, salt, pepper; rest 10 minutes.
- 2. In a pot over medium heat, warm oil. Cook onion 4–5 minutes, then garlic and chilies 1 minute until fragrant.
- 3. Add cassava leaves and water/stock; bring to a lively simmer (185–200°F/85–93°C). Cook 30 minutes, stirring.
- 4. Stir in coconut milk and peanut paste; simmer low 10–15 minutes until glossy and thick. Salt to taste.
- 5. Sear prawns in a hot skillet (medium-high) 2–3 minutes until just opaque; fold into matapa.
- 6. For xima, boil water with salt; whisk in maize meal gradually, then beat 6–8 minutes over low heat until very thick. Serve alongside matapa.
Why You’ll Love This Recipe
- Deeply comforting: creamy coconut and peanuts meet earthy cassava leaves.
- Authentic Mozambican flavor with an approachable, weeknight-friendly method.
- Flexible: make it hearty with prawns or keep it fully plant-based.
- Balanced plate: rich matapa paired with simple, satisfying xima.
Grocery List
- Produce: Cassava leaves (or frozen crushed), onion, garlic, red chilies, lime (optional for prawns)
- Dairy: None
- Pantry: Roasted unsalted peanuts, coconut milk, white maize meal, neutral oil, red palm oil (optional), salt, pepper, seafood stock (optional)
Full Ingredients
For the Matapa
- 500 g frozen crushed cassava leaves, thawed (or 680 g fresh pounded cassava leaves)
- 2 tbsp (30 ml) neutral oil (sunflower or canola)
- 1 medium onion (150 g), finely chopped
- 5 garlic cloves (15 g), minced or pounded
- 1–2 red chilies (bird’s eye or Fresno), finely chopped (seeded for mild)
- 3/4 cup (100 g) roasted unsalted peanuts, ground to a coarse paste
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 2 cups (480 ml) water or light seafood/vegetable stock
- 1 tbsp (15 ml) red palm oil (optional, for color and aroma)
- 1 1/2 tsp (9 g) fine sea salt, plus more to taste
Optional Prawns
- 1 lb (450 g) medium raw prawns, peeled and deveined
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) fine sea salt
- 1/4 tsp ground black pepper
For the Xima (Maize Porridge)
- 4 cups (960 ml) water, plus up to 1/2 cup (120 ml) more if needed
- 2 cups (300 g) fine white maize meal (mealie meal/fubá)
- 1/2 tsp (3 g) fine sea salt
Optional Garnishes
- Extra crushed roasted peanuts
- Thinly sliced red chilies or a drizzle of red palm oil
- Lime wedges
Step-by-Step Instructions
Step 1: Prep the aromatics and peanuts
Finely chop the onion, garlic, and chilies. If you have whole roasted peanuts, pulse them in a food processor to a coarse paste, or pound with a mortar and pestle; add a splash (1–2 tbsp) of coconut milk to help it turn into a spreadable paste. If your peanuts are raw, toast them first at 350°F/175°C for 8–10 minutes and cool before grinding.
Step 2: Build the aromatic base
In a medium pot or Dutch oven, heat the neutral oil over medium heat. Add the onion and cook, stirring, until soft and translucent, 4–5 minutes. Add the garlic and chilies; cook 1 minute until fragrant but not browned.
Step 3: Cook the cassava leaves thoroughly
Add the cassava leaves and the water or stock. Bring to a lively simmer (about 185–200°F/85–93°C). Cook for 30 minutes, stirring occasionally. This long simmer tenderizes the leaves and develops flavor. Keep the pot uncovered or partially covered so steam can escape.
Step 4: Enrich with coconut and peanut
Stir in the coconut milk and the peanut paste until fully blended. Add the red palm oil if using. Reduce the heat to low and simmer 10–15 minutes more, stirring now and then, until the sauce is glossy and gently thickened. Season with 1 1/2 tsp salt to start, adding more to taste.
Step 5: Sear or poach the prawns (optional)
While the matapa simmers, toss the prawns with lime juice, salt, and pepper. Heat a skillet over medium-high, add a thin film of oil, and sear prawns 1–2 minutes per side until just opaque. Fold them into the matapa for the last 2 minutes of simmering. Alternatively, you can poach the prawns directly in the matapa for 3–4 minutes near the end.
Step 6: Make the xima (maize porridge)
Bring 4 cups water to a boil with 1/2 tsp salt in a sturdy pot. Reduce to medium heat. Whisk in about 1/2 cup maize meal to make a lump-free slurry, then sprinkle in the remaining maize meal gradually while whisking constantly. Switch to a wooden spoon and beat vigorously as it thickens. Reduce heat to low and cook 6–8 minutes, stirring and pressing to smooth out any lumps. It should be very thick and pull away from the sides. If it becomes too stiff, beat in up to 1/2 cup hot water a splash at a time.
Step 7: Serve
Spoon the matapa into warm bowls. Mound xima alongside (use a damp spoon to shape). Garnish with a sprinkle of crushed peanuts, a few chili slices, or a light drizzle of red palm oil. Serve immediately with lime wedges if you like.
Pro Tips
- If using fresh cassava leaves, pound them very finely and simmer at least 30 minutes; this improves texture and flavor.
- Peanut texture matters: a coarse paste gives body without making the sauce heavy. Add a spoon of coconut milk while grinding to help it come together.
- Adjust thickness: add a splash of hot water if matapa is too thick, or simmer a few minutes longer to tighten the sauce.
- Xima smoothness: whisk first, then beat with a wooden spoon. If lumps form, press and smear them against the pot sides while stirring.
- Prawns cook fast; remove from heat as soon as they’re opaque and lightly curled to keep them tender.
Variations
- Vegan Matapa: skip the prawns and add cubed pumpkin or sweet potato (250 g), simmering until tender.
- Cashew Matapa: substitute ground roasted cashews for peanuts for a sweeter, creamier profile.
- Smoky Seafood: stir in 2–3 tbsp dried shrimp or a handful of flaked smoked fish during the final simmer.
Storage & Make-Ahead
Matapa keeps well: cool, then refrigerate in an airtight container for 3–4 days or freeze up to 3 months. Reheat gently over low heat, adding a splash of water if needed. If using prawns, add them fresh during reheating for best texture. Xima is best right away but can be refrigerated 1–2 days; reheat with a splash of water over low heat while stirring, or slice and pan-fry in a little oil until crisp at the edges.
Nutrition (per serving)
Approx. 530 calories; 26 g fat; 48 g carbohydrates; 23 g protein; 6 g fiber; 780 mg sodium (varies with stock/salt). Includes prawns and optional red palm oil; values are estimates.
