A rich and creamy kale dish served with poached shrimp.
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"The path is not ahead of you, but behind you. Always behind you. Only the fool walks backward, but the wise man understands that the present is his past and his future." - Mia Couto
Matapa is a traditional Mozambican dish that has its roots in the cuisine of the Makua people, one of the largest ethnic groups in the country. It is also a popular dish in neighboring countries such as Malawi and Tanzania. The dish is typically made using cassava leaves, ground peanuts, garlic, and coconut milk, along with spices and often with the addition of shrimp or other seafood.
The preparation of matapa involves finely chopping and cooking the cassava leaves, which are known for their rich nutritional content. The ground peanuts and coconut milk are added to create a creamy texture and a rich, nutty flavor. Garlic and spices are used to enhance the taste, and the addition of seafood provides a savory element to the dish. The combination of these ingredients results in a flavorful stew that is often served with rice or a staple food like cassava or maize.
Matapa is not only a delicious culinary delicacy but also holds cultural significance in Mozambique. It is often served during special occasions, celebrations, and gatherings, reflecting the country's rich cultural heritage and its deep connection to the land and the sea.
The dish has become an important symbol of Mozambican cuisine, representing the fusion of diverse cultural influences and the use of locally available ingredients.
Over the years, matapa has gained popularity beyond Mozambique's borders, showcasing the country's unique culinary traditions to the rest of the world. Its flavors and textures have intrigued food enthusiasts globally, contributing to the recognition of Mozambican cuisine on the international culinary stage.
Mozambican Matapa Recipe
Prep time 30 mins | Cook time 2 hours | Serves 3-5
Ingredients:
1lb (454g) shrimp, deshelled
2 bunches kale, collard greens or cassava leaves
1/2 lb spinach
one onion, chopped
2 cans (400ml) coconut milk
1 lb roasted peanuts
6 cloves minced garlic
3.5 cups water
salt and pepper to taste
vegetable oil
Best served with hot chilis such as birds eye or scotch bonnet and white rice.
Instructions:
Wash the cassava leaves, kale or collard greens and spinach thoroughly and roughly chop in a food processor or blender.
In a large pot, vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent.
Add the chopped cassava leaves (or spinach) to the pot and stir well to combine with the garlic and onion. Cook for a few minutes until the leaves are wilted. Turn to a simmer.
In a seperate pot, boil the shrimp shells with salt for 5 minutes. Strain out shrimp shells to reserve your stock.
In a food processor, grind your roasted peanuts to a fine consistnecy.
Now return your shrimp stock to the heat, bringing to a medium simmer. Add in your peanuts and stir. Cook for 2-3 minutes, or until it becomes combined. Next add in your coconut milk and cook together for another 5-10 minutes.
Pour in the coconut milk and peanut mixture into your greens and stir well to combine all the ingredients. Add salt to taste. Bring to a rolling simmer and cook for one to one and a half hours, adding more water if needed, cooking to your wanted consistency.
Once ten minutes away from being done, If you're using shrimp or other seafood, add it to the pot and allow it to cook with the other ingredients.
Let the mixture simmer for about 10 minutes, stirring occasionally. If the mixture becomes too thick, you can add a little water to adjust the consistency.
Once the flavors have melded and the matapa has reached the desired consistency, remove it from the heat.
Serve the matapa hot with steamed rice or a traditional Mozambican staple like cassava or maize.
Enjoy the rich flavors of this authentic Mozambican dish!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of Sub Saharan Africa you'll also enjoy these recipes:
East Africa
Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish
Kenyan Kuku Paka - A creamy coconut chicken curry
Mozambican Matapa - A thick and hearty peanut and greens stew
Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.
Tanzanian Coconut Pilau - A creamy coconut infused rice dish.
West Africa
Malian Tigue Degue - A rich and satisfying peanut chicken stew
Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew
Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.
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