Mozambican · Seafood

Matapa with Prawns

Name: Matapa with Prawns
Cuisine: Mozambican
Ingredients: 500 g Frozen prepared cassava leaves; 500 g Raw peeled prawns; 150 g Finely ground roasted peanuts; 400 ml Coconut milk; 200 g Onion; 4 cloves Garlic; 20 ml Vegetable oil; 7 g Salt; 300 g Long-grain rice; 1.9 litres Water

Servings

Ingredients

Frozen prepared cassava leaves500 g
Raw peeled prawns500 g
Finely ground roasted peanuts150 g
Coconut milk400 ml
Onion200 g
Garlic4 cloves
Vegetable oil20 ml
Salt7 g
Long-grain rice300 g
Water2 litres

Original recipe serves about 4.

Method

1
Use commercially prepared frozen cassava leaves labelled for cooking. Place them in a pot with 1 litre water and boil uncovered for 30 minutes, or longer if directed on the package. Drain and discard the liquid; never use raw cassava leaves directly in the sauce.
2
Heat the oil in a saucepan and soften the chopped onion for 7 minutes. Add the minced garlic and cook for 1 minute, then add the cooked leaves, ground peanuts, coconut milk, salt and 300 ml water.
3
Simmer gently for 30 minutes, stirring regularly. Add the peeled prawns and cook for 4–6 minutes until opaque and at least 63°C.
4
Meanwhile, cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with the matapa.

Recipe source: TheMealDB