Angolan Cassava Leaves With Peanut Sauce (matapa)

Angolan Cassava Leaves with Peanut Sauce, also known as Matapa, is a traditional Angolan dish that is both flavorful and nutritious. This dish is made with cassava leaves, coconut milk, and ground peanuts, creating a creamy and aromatic sauce that pairs perfectly with rice or funge.

Angolan Cassava Leaves With Peanut Sauce (matapa)

Ingredients

  • 2 lbs cassava leaves, chopped
  • 1 cup ground peanuts
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp palm oil

Instructions

  1. In a large pot, bring the cassava leaves to a boil and cook for 15 minutes until tender. Drain and set aside.
  2. In a separate pan, heat the palm oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the cooked cassava leaves, ground peanuts, and coconut milk to the pan. Stir well to combine.
  4. Season with salt and black pepper, then let the mixture simmer for 20 minutes, stirring occasionally.
  5. Once the sauce has thickened, remove from heat and serve hot with rice or funge.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
12g
Fat
18g

Supplies

Large pot Pan Stirring spoon

Tools

Knife Cutting board

Serving suggestions

Serve the Angolan Cassava Leaves with Peanut Sauce alongside grilled fish or chicken for a complete meal.

Tips & tricks

For a richer flavor, you can add a small amount of shrimp or fish to the sauce while it simmers.

Cost

$5