Vegetables
Matapa
Mozambique
Young cassava leaves pounded to a pulp and cooked slowly with ground peanuts, coconut milk, garlic and often prawns or crab.
Original eatfuls sticker artwork
What it is
A closer look at Matapa.
Young cassava leaves pounded to a pulp and cooked slowly with ground peanuts, coconut milk, garlic and often prawns or crab.
What to look for
Know it when you find it.
Served over rice or beside xima. The leaves must be pounded in a wooden mortar and cooked long — undercooked cassava leaf is bitter and rough.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Matapa.
Keep exploring
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Antigua and Barbuda
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Colombia
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Uganda
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Åland Islands
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Andalusia, Spain
Alcauciles fritos
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Ethiopia
Amicho
አሚጮ
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