Mozambican Cassava Leaf Stew with Peanuts and Coconut

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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.

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