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.
Ingredients:
– 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
Instructions:
- 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.
