Mozambican Cassava Leaf Stew with Peanuts and Coconut

Be the first to rate

(No Ratings Yet)

Loading...

A beloved coastal Mozambique comfort dish, this velvety stew brings together finely pounded cassava leaves, toasted ground peanuts, and rich coconut milk. Slow-simmered until the greens turn silky and the sauce turns nutty-creamy, it is traditionally ladled over white rice or soft maize porridge for a deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 6 gSugar
• 15 gProtein
• 540 mgSodium
• 890 mgPotassium
• 170 mgCalcium
• 4.5 mgIron
• 42 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the greens

• 500 g young cassava leaves, washed (or substitute tender sweet potato leaves)
• 1 small onion, roughly chopped
• 3 garlic cloves, peeled
• 1 small tomato, roughly chopped (optional)
• 1/2 tsp fine sea salt

For the peanut-coconut base

• 2 tbsp vegetable oil
• 1 cup roasted unsalted peanuts, finely ground (or 3/4 cup peanut flour)
• 1 can (400 ml) full-fat coconut milk
• 1 cup water
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp grated fresh ginger

Directions

1. Pound the cassava leaves together with the onion, garlic, and tomato in a large mortar until you get a coarse, dark green paste; alternatively, pulse in batches in a food processor, scraping down the sides as needed.
2. Heat the vegetable oil in a heavy pot over medium heat, add the pounded greens mixture, and sauté for 8-10 minutes until the leaves darken, soften, and release their aroma.
3. Stir in the ground peanuts (or peanut flour) and grated ginger, toasting gently with the greens for 2-3 minutes until the mixture smells richly nutty.
4. Pour in the coconut milk and water, season with 1 teaspoon salt, and bring the stew to a gentle simmer, stirring well to combine.
5. Reduce the heat to low, cover partially, and cook for 25-30 minutes, stirring every 5 minutes to prevent sticking, until the leaves are silky and the sauce thickens to a glossy, spoon-coating consistency.
6. Taste and adjust the salt; the stew should be creamy, savory, and deeply peanutty with a gentle coconut sweetness.
7. Ladle hot over steamed white rice or soft maize porridge (xima), and serve with a wedge of lime if desired.

Cook’s Notes

• Young, tender cassava leaves give the silkiest texture; mature leaves can be bitter and stringy, so pick the smaller, brighter-green shoots if foraging or buying fresh.
• Toasting the peanut flour briefly in the oil before adding liquid deepens its flavor and prevents a raw, pasty taste in the finished stew.
• Traditional matapa often includes small peeled prawns stirred in during the last 10 minutes of simmering for a coastal variation; add them if you want a non-vegetarian version.
• Serve with xima (thick white maize porridge) for the most authentic Mozambican plate, or spoon over jasmine rice for a lighter meal.
• Cassava leaves must always be cooked thoroughly and never eaten raw, as they contain naturally occurring compounds that heat breaks down.

You might also like

African

Mozambican Coconut Crab Curry

African

Mozambican Chicken and Vermicelli Soup

African

Mozambican Grilled Prawns with Piri Piri

African

Mozambican Piri Piri Chicken