Matapa – delicious green stew with shrimp and peanuts!

Traditionally, this stew is made with local cassava leaves, shrimp, peanuts, and coconut milk - though in this recipe cassava leaves are replaced with collard greens or green cabbage Tested , tweaked and photographed by Frankie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and devein shrimp. Bring shells and 2 cups (473ml) of water to boil in a large saucepan for 5 minutes, strain and reserve the liquid.

Step 2

Meanwhile, cut tough ribs off collard greens or cabbage and discard. Roughly chop leafy parts of the cabbage or collards blend a food processor until pulverized.

Step 3

Dump greens into a large Dutch oven, add reserved shrimp shell liquid, 1 tsp (4g) of salt, and 1 can of coconut milk. Bring to a boil and simmer for 30 minutes.

Step 4

In a separate saucepan bring 2 cups (473ml) of water to a boil with 1 tsp (4g) salt. Add shrimp and cook for 5 minutes. Strain and refrigerate shrimp. Return the liquid to saucepan.

Step 5

Grind peanuts in food processor until powder. Add to saucepan the shrimp broth and 1 can of coconut milk. Heat slowly over medium until boiling. Once boiling, add to Dutch oven with the greens. Add 4 cloves of pressed garlic.

Step 6

Add salt to taste. Simmer for 90 minutes part covered. During last 5-10 minutes, add shrimp back to heat through. Serve over rice or straight up.