Matapa

Ingredients11

• cassava leaves500 g
• raw peanuts150 g
• coconut milk400 ml
• medium prawns, peeled300 g
• onion1
• garlic3 cloves
• fresh ginger15 g
• tomato1
• vegetable oil2 tbsp
• salt1 tsp
• chili pepper1

Method

1. Wash the cassava leaves thoroughly, strip them from the stems, and pound or finely chop them until soft.
2. Toast the peanuts in a dry pan until fragrant, then grind them to a coarse paste.
3. Finely chop the onion, garlic, ginger, tomato, and chili.
4. Heat the oil in a pot and gently fry the onion, garlic, and ginger until soft.
5. Add the tomato and chili, cook briefly, then stir in the cassava leaves and a splash of water.
6. Stir in the ground peanuts and coconut milk, cover, and simmer over low heat for about 40 minutes, stirring occasionally, until the leaves are tender and the sauce thickens.
7. Season with salt, add the prawns, and cook for 5 to 8 minutes until just done.
8. Serve hot with rice or xima.