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Matapa de Camarão (Cassava Leaf Stew with Coconut, Peanuts & Prawns)
Tender pounded cassava leaves simmered in fresh coconut milk with ground raw peanuts, garlic, and sweet coastal prawns.
The story
Originating among the Ronga and Shangaan peoples of southern Mozambique, Matapa is prepared by pounding young cassava leaves (folhas de mandioca) in a wooden mortar to break down fibers. Simmered low and slow with fresh coconut milk and unroasted peanut flour, it represents the Portuguese and coastal African convergence of Maputo.
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