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Matapa (cassava leaves with prawns and coconut)

Name: Matapa (cassava leaves with prawns and coconut)
Total time: 60 min
Yield: serves 4
Ingredients: 2 tbsp Olive oil; 1 Onion; 3 cloves Garlic; 400 g Feuilles de manioc pilées; 400 ml Coconut milk; 100 g Peanut paste; 300 g Shrimp; 1 tsp Salt

Preparation time: 1 h
Servings: serves 4

Ingredients

serves 4

Olive oil — to buy2 tbsp
Onion — to buy1
Garlic — to buy3 cloves
Feuilles de manioc pilées — to buy400 g
Coconut milk — to buy400 ml
Peanut paste — to buy100 g
Shrimp — to buy300 g
Salt — to buy1 tsp

Preparation

Heat a little oil in a pot and cook the sliced onion and garlic for 5 minutes.
Add the ground cassava leaves and cook over low heat for 10 minutes, stirring, so they soak up the aromatics well.
Pour in the coconut milk, cover and simmer for 30 minutes over low heat, stirring from time to time, until the leaves are very tender: it's this long slow cooking that fully softens the otherwise fibrous cassava.
In a separate pan, thin the peanut paste with a little hot water until smooth, then stir it into the matapa.
Add the peeled prawns and cook for another 8-10 minutes, until they turn pink and are just cooked.
Adjust the salt, serve piping hot with plain rice or xima.