Matapa

Ingredients

1 lb (450g) fresh cassava leaves (or frozen if fresh is unavailable)
1 cup (250ml) coconut milk
2 tablespoons palm oil or vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-2 green chilies, chopped (adjust to taste)
1 medium tomato, diced
1 teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 lb (225g) shrimp or fish (optional, cleaned and chopped)

Instructions

Prepare the Cassava Leaves

If using fresh cassava leaves, wash them thoroughly and remove any tough stems. Blanch the leaves in boiling water for about 10 minutes, then drain and chop finely. If using frozen cassava leaves, thaw them and chop if needed.

Cook the Base

Heat the palm oil or vegetable oil in a large pot over medium heat.

Add the chopped onion and cook until it becomes translucent.

Add the minced garlic and chopped green chilies, cooking for another 1-2 minutes.

Add Tomato and Spices

Stir in the diced tomato and cook until it softens.

Add the paprika, ground coriander, ground cumin, salt, and black pepper. Stir to combine.

Add Cassava Leaves

Add the chopped cassava leaves to the pot and mix well with the tomato and spices.

Add Coconut Milk

Pour in the coconut milk and stir to combine.

Reduce heat to low and let the mixture simmer gently for about 20-30 minutes, stirring occasionally. The cassava leaves should be tender and well-blended with the coconut milk.

Add Shrimp or Fish (Optional)

If using shrimp or fish, add them to the pot about 10 minutes before the dish is done. Cook until the seafood is fully cooked and tender.