Recipe
Mozambican Cassava Leaf & Prawn Stew
Creamy cassava leaves simmered with coconut milk and peanut butter, then finished with prawns and lime for a rich Mozambican main course served with rice.
Ingredients
Method
15 mins prep45 mins cook60 mins total
Soften the onion in the oil for 6 minutes. Add garlic and chilli and cook for 1 minute.
Add the cassava leaves, coconut milk, water and salt. Cover and simmer for 30 minutes, stirring occasionally.
Stir in the peanut butter and simmer uncovered for 8 minutes until thick.
Add the prawns and cook for 4–5 minutes until pink and opaque. Finish with lime juice and serve with rice.
Notes
Use prepared cassava leaves from a trusted source; raw cassava leaves need correct preparation before cooking. Serve the thick stew with steamed rice and finish with lime.
About this recipe
Matapa is a Mozambican cassava-leaf stew with a deeply savoury, nutty sauce. Coconut milk softens the greens while peanut butter adds body and warmth, and prawns bring a clean sweetness to the finished dish.
Cook the leaves gently until tender before stirring in the peanut butter, then add the prawns at the end so they stay plump and just cooked. A squeeze of lime brightens the rich sauce, while steamed rice makes it a satisfying meal.
Use prepared cassava leaves from a trusted source, since raw cassava leaves require correct preparation before cooking. Keep the stew fairly thick and taste for salt just before serving.
