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.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- Pour in the coconut milk and water, season with 1 teaspoon salt, and bring the stew to a gentle simmer, stirring well to combine.
- 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.
- Taste and adjust the salt; the stew should be creamy, savory, and deeply peanutty with a gentle coconut sweetness.
- 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.
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