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Pemba (Mozambique)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
530kcal
18gProtein
49gCarbs
35gFat
6gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🥜 Nuts
Matapa
How to order / say it
Say it
Matapa — [mah-TAH-pah]
Order
A plate of Matapa, please.
Locally
Um prato de Matapa, por favor.
Say locally
A creamy dish of cassava leaves cooked in coconut milk and peanuts.
Why try it?
Matapa is a celebration of Pemba's abundant crops, notably the cassava plant. Its rich, comforting flavors offer a deep connection to the region's culinary roots.
How it tastes
Tender cassava leaves blend effortlessly with the creamy richness of coconut milk, with a pleasant nuttiness from the peanuts. Aromatic and slightly sweet, this dish is traditionally served with rice.
Origin & History — first documented: 1890
Matapa's roots can be traced back several centuries when cassava, a staple crop, was integrated into various traditional dishes. By the late 19th century, it stood out with the inclusion of coconut, due to trade influences, evolving into a beloved comfort food.
Recipe
Ingredients
- 🥕 300 g cassava leaves
- 🥛 250 ml coconut milk
- 🥜 100 g peanuts
- 🧄 1 medium onions
- 🥕 150 g tomato
- 🧄 3 cloves garlic
- 🧂 to taste chili
- 🧂 to taste salt
- 🫒 2 tbsp oil
Method
- 1 Sauté onions, garlic, and tomato in oil.
- 2 Add cassava leaves, cooking until tender.
- 3 Stir in coconut milk and peanuts, seasoning to taste.
- 4 Simmer gently until thick, then serve.
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© Wikimedia Commons
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A sweet bread infused with coconut, typical in Tofo.
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Traditional cornmeal porridge served with matapa.