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Name: Matapa
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Mozambique
Ingredients: 500 g cassava leaves; 150 g raw peanuts; 400 ml coconut milk; 300 g medium prawns, peeled; 1 onion; 3 cloves garlic; 15 g fresh ginger; 1 tomato; 2 tbsp vegetable oil; 1 tsp salt; 1 chili pepper

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Mozambique1 h 15 minServes 4作成済み

Matapa

材料11

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

野菜果物魚介調味料・スパイスその他

作り方

Wash the cassava leaves thoroughly, strip them from the stems, and pound or finely chop them until soft.
Toast the peanuts in a dry pan until fragrant, then grind them to a coarse paste.
Finely chop the onion, garlic, ginger, tomato, and chili.
Heat the oil in a pot and gently fry the onion, garlic, and ginger until soft.
Add the tomato and chili, cook briefly, then stir in the cassava leaves and a splash of water.
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.
Season with salt, add the prawns, and cook for 5 to 8 minutes until just done.
Serve hot with rice or xima.