Vegan matapa

Mozambican matapa is a simple, rich and delicious stew made from cassava leaves, coconut cream and peanuts.

Course Main Course

Cuisine East African, Mozambique

Keyword leafy greens, stew

Prep Time 15

Cook Time 20

Servings 2

Ingredients

1 tsp canola oil
50 g onion
2 cloves garlic
150 g cassava leaves or other leafy greens see note
150 mL coconut milk
50 g raw peanuts, without shell ~100 mL, see note
salt to taste
fresh chili or chili flakes to taste optional

Instructions

Trim and roughly chop the leafy greens. Mince finely in a food processor or blender. You might have to add some water to allow the blender to work.
Toast the peanuts and grind them to a powder in a blender or food processor. Be careful not to turn them into peanut butter.
Chop the onion and mince the garlic.
Heat oil in a pot and sweat the onion and garlic until translucent.
Add the pureed leafy greens, chili, salt, coconut cream and peanut powder.
Simmer for 20+ minutes.
Serve with rice or xima, a Mozambican corn flour porridge.

Notes

Cassava leaves: Depending on where you live, cassava leaves can be hard to find. Instead, some tougher leafy greens, such as kale or chard can be used.

Peanuts: you can take a shortcut and buy dry-roasted peanuts and grind those or even peanut butter.