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Matapa (Cassava Leaves with Peanuts and Coconut)

Matapa (Cassava Leaves with Peanuts and Coconut) – Forkwise recipe card (illustration, no photo yet)
LunchMozambican⏱ 75 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 500 g pounded cassava leaves (fresh or frozen)
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1½ cups water

…and 3 more ingredients.

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Ingredients

  • 500 g pounded cassava leaves (fresh or frozen)
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1½ cups water
  • 1 cup raw peanuts, finely ground
  • 400 ml coconut milk
  • 1 tsp salt

Method

  1. Put the cassava leaves, onion, garlic and water in a pot and simmer, covered, for 30 minutes.
  2. Stir in the ground peanuts and coconut milk.
  3. Simmer gently for 30 to 40 minutes more, stirring often, until thick and creamy. Season with salt.
  4. Serve with rice.

Gluten-free check: Cassava leaves must always be cooked well; never eat them raw.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.