Matapa

Matapa is a traditional dish originating from Mozambique, particularly popular in the northern regions. It is a stew made primarily from cassava leaves, which are pounded or ground into a paste. The cassava leaves are typically cooked with a variety of ingredients, including peanuts or peanut butter, onions, tomatoes, garlic, and spices. The addition of peanuts or peanut butter gives the dish its characteristic creamy texture and nutty flavor.

The cooking process for matapa usually involves simmering the pounded cassava leaves with water or coconut milk until they are tender. Other ingredients are then added and cooked until the flavors meld together. Often, a source of protein is included, such as dried fish, shrimp, or small pieces of meat. The exact preparation can vary significantly from family to family and region to region, with some versions being spicier than others.

Matapa is a staple food in Mozambican cuisine and is often served with a side of rice, xima (a stiff porridge made from maize flour), or bread. It is considered a nutritious dish due to the cassava leaves being rich in vitamins and minerals, and the peanuts providing protein and healthy fats. The dish is a reflection of the agricultural practices and culinary traditions of Mozambique, utilizing readily available local ingredients.