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.
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
- In a large pot, bring the cassava leaves to a boil and cook for 15 minutes until tender. Drain and set aside.
- In a separate pan, heat the palm oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the cooked cassava leaves, ground peanuts, and coconut milk to the pan. Stir well to combine.
- Season with salt and black pepper, then let the mixture simmer for 20 minutes, stirring occasionally.
- 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