Matapa

Shopping list

• 500 g cassava leaves or spinach — finely chopped

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• 300 g raw king prawns — peeled and deveined

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• 400 ml coconut milk

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• 100 g unsalted roasted peanuts — ground to a paste

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• 4 clove garlic cloves — minced

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• 1 piece onion — finely chopped

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• 2 piece red chillies — finely chopped

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• 2 tbsp vegetable oil

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• 1 tsp ground cumin

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• 1 tsp salt

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• 200 ml water

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Step by step

1. 1

   Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened.

2. 2

   Stir in the garlic, chillies, and cumin and cook for 1 minute until fragrant.

3. 3

   Add the chopped cassava leaves (or spinach) and stir well. Pour in the water, cover, and cook for 15 minutes, stirring occasionally, until the leaves have wilted and softened.

4. 4

   Stir in the ground peanut paste and coconut milk. Mix thoroughly until smooth and creamy.

5. 5

   Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, stirring regularly, until the sauce has thickened.

6. 6

   Add the prawns and season with salt. Stir gently and cook for 5– 6 minutes until the prawns are pink, firm, and cooked through.

7. 7

   Taste and adjust seasoning. The matapa should be thick, rich, and glossy.

8. 8

   Serve hot over steamed white rice.