Here is a recipe from Chef Thapelo who is South African and who is from the Northern Cape agricultural town, Jan Kempdorp and who currently works in Mozambique at the Pemba Beach Hotel.
– 500g prawns, peeled and deveined
– 1 large bunch cassava leaves, washed and finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 tomatoes, chopped
– 2 tablespoons olive oil
– 1 cup coconut milk
– 1 cup water
– 1/2 cup peanuts, crushed
– Salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until they become translucent and fragrant.
- Add the tomatoes to the pot and cook for a few minutes until they soften.
- Stir in the cassava leaves and cook for another 5 minutes, allowing them to wilt.
- In a separate pan, dry roast the crushed peanuts over medium heat until they turn golden brown. Remove from heat and set aside.
- Add the prawns to the pot with the cassava leaves, stirring well to ensure they are coated with the tomato and onion mixture.
- Pour in the coconut milk and water, then season with salt and pepper. Bring the mixture to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the prawns are cooked through.
- Stir in the roasted peanuts and let the dish simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary.
- Serve the Matapa with Prawns with rice or pap.