Vegan Mozambican Matapa

🛒 Ingredients

• 500g fresh cassava leaves (finely chopped/pounded; substitute with spinach or kale if unavailable)
• 1 cup roasted unsalted peanuts
• 2 cups unsweetened thick coconut milk
• 1 cup water
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2–3 ripe tomatoes, chopped
• 1–2 fresh red chilies, chopped (adjust heat to taste)
• 2 tbsp neutral oil (coconut oil or palm oil for authentic flavor)
• 1 tsp salt (adjust to taste)
• ½ tsp ground black pepper
• ½ tsp ground cumin
• Fresh coriander/cilantro, chopped (for garnish)

👩‍🍳 Instructions

1. 1

   Prepare the leaves: Wash cassava leaves thoroughly, remove tough stems, then chop very finely or pound/blend them roughly. If using spinach or kale, simply shred finely.

2. 2

   Make peanut paste: Blend the roasted peanuts with a splash of water until you get a smooth, thick paste. Set aside.

3. 3

   Sauté aromatics: Heat oil in a large pot over medium heat. Fry the onion until soft and golden. Add garlic, ginger, chilies, cumin, and pepper; cook for 1–2 minutes until fragrant.

4. 4

   Cook the base: Add chopped tomatoes and cook until they soften and break down. Stir in the prepared cassava leaves, mix well, cover, and cook for 5–7 minutes until wilted.

5. 5

   Simmer: Stir in the peanut paste until fully combined with the leaves. Pour in coconut milk and water, then mix gently. Bring to a gentle simmer.

6. 6

   Slow cook: Turn heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking. Cook until the leaves are completely tender and the sauce thickens and turns creamy. Add salt to taste.

7. 7

   Serve: Garnish generously with fresh coriander. Serve hot alongside Xima, steamed rice, or boiled potatoes.