Matapa is a typical Mozambican dish, prepared with young cassava leaves , which are generally ground in a large wooden mortar and pestle before cooking with garlic , onion and coconut milk .


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  • 1 Origin of the dish
  • 2 Recipe
    • 1 Ingredients
    • 2 Preparation
  • 3 Sources

Origin of the dish

It could be considered the national dish of Mozambique since it is a staple in every restaurant (although not in the tourist ones) and Mozambican home. Originally, this dish is made with cassava leaves , peanuts, and coconut milk . However, when these leaves are not readily available, they can be substituted for spinach, as they are also “bitter leaves.” The result of the dish with spinach and the whole set, is powerful and with great flavor. Matapa can be eaten alone or with white rice, being an excellent and delicious vegan food option. However, the stew can also be served with shrimp, resulting in an even more eye-catching dish.


Parts: 4 servings


  • 200 g minced spinach
  • 1 medium onion,finely chopped
  • 1 clove garlic,minced
  • 1 chopped tomato
  • Water
  • Salt
  • 170 g roasted peanuts without salt
  • 180 ml coconutmilk
  • Piri-piri peppers to taste


  • Place the spinach, onion, garlic and tomato in a saucepan . Add water to cover the ingredients. Season with salt and cook for 30 to 40 minutes over medium high heat.
  • While the spinach is cooking, blend the peanuts and coconut milk until smooth.
  • After 30 or 40 minutes, add the peanut butter and chili to the spinach. Reduce heat and simmer for about 90 minutes or until stew thickens. Add saltto taste.
  • Serve only, with white riceand / or shrimp .


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