We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is Matapa, also called Matata. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
Matapa is a unique Mozambican cuisine. It is a relatively simple dish yet packs a delicious punch with its flavours. Stewed cassava leaves are cooked with onions, garlic, ground peanuts and coconut milk. It is often served as a main dish with crab or prawns added for extra flavour. It is eaten with either rice or xima, which is perfect for mopping up the sauce.
Recipe by finmail
Ingredients for Matapa
- A bunch of Cassava leaves. (Two hands bunches)
- Grind in kinu (a wooden big bowl for grinding) them until soft.
- Two coconuts. (Packets or fruits)
- One bulb onion.
- Peanut butter.
- One tea spoon of salt.
- Cut into small pieces your Bulb onion.
- Put grinned Cassava leaves mix into cooking pan. You may add salt at this step if you prefer.
- Let it boil for 30-50 minutes.
- Add onion pieces, garlic together with one coconut packet.
- Let the mix boil for 5 minutes, then add the last packet of coconut. Add peanut butter of about 3 teaspoons.
- Let your mix boil again for 7-9 minutes.
- Our delicious meal is ready for lunch or dinner, enjoy it with rice or any favored food.
I’m looking for a receipe for a dish from Ethiopia called Zignie. I’m not sure if I spelled it right! I’ve eaten it while stationed in Asmara a while back and I loved the beef with Italian rolls.