In brief
- Mozambican matapa: cassava leaves simmered in coconut milk and peanuts, with shrimp or crab
- Origin: Mozambique, mainly the south and the coast of the country
- Key ingredients: cassava leaves, coconut milk, peanuts, garlic, onion, shrimp or crab
- An everyday Mozambican dish, often served with white rice or xima
Origins and cultural history of Mozambican matapa
Matapa is one of the most common dishes in Mozambique, particularly in the south and along the coast of the country, where it brings together two culinary traditions of the country: that of the interior, with cassava and peanuts, and that of the coast, with coconut milk and shrimp or crab.
Cassava arrived in Southern Africa via Portuguese trade routes from the 16th century; its leaves, long discarded after the roots were harvested, eventually became a food in their own right. Peanuts and coconut milk were added over the course of trade exchanges with Arabia, India and Portugal, giving matapa its present-day form.
What are the key ingredients of Mozambican matapa
Preparing matapa relies on a limited number of ingredients, found in African grocery shops, with the exception of fresh cassava leaves and shrimp.
- fresh, frozen or canned crushed cassava leaves
- coconut milk
- roasted and crushed peanuts, or peanut paste
- garlic and onion
- peeled shrimp or crab, optional
- chilli
What to know about Mozambican matapa
Mozambican matapa is a dish of finely chopped or pounded cassava leaves, simmered with coconut milk, peanuts, garlic and onion until it takes on a texture close to a thick purée. Shrimp or crab are common along the coast, but a vegetarian version exists. It is an everyday dish, served with white rice or xima.
Frequently asked questions about Mozambican matapa
Are cassava leaves eaten whole in matapa?
No, they are always finely chopped or crushed before cooking, never served whole: this is what gives matapa its texture close to a thick purée, once simmered with the coconut milk and peanuts.
Can matapa be made without shrimp or crab?
Yes, there is a vegetarian version of matapa, with only cassava leaves, coconut milk and peanuts; shrimp or crab are common on the Mozambican coast but are not essential to the recipe.
Where to find the ingredients for Mozambican matapa in France?
NKOSI sells the coconut milk, peanuts and other dry goods for matapa, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
