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Matapa de Camarão
A rich and flavorful stew made with ground peanuts, cassava leaves, and shrimp, often served with rice.
ð§ ææ
- 500 g Cassava leaves(finely chopped or ground)
- 300 g Shrimp(peeled and deveined)
- 150 g Peanuts(roasted and ground)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 400 ml Coconut milk
- 3 tbsp Vegetable oil
- 200 ml Water
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, heat vegetable oil over medium heat. Sauté onions until softened, about 5 minutes.
- 2
Add minced garlic and chopped tomatoes, cook for another 5 minutes until tomatoes break down.
- 3
Stir in the ground peanuts and cook for 2 minutes, stirring constantly.
- 4
Add the chopped cassava leaves, coconut milk, and water. Bring to a simmer.
- 5
Cover and cook for 20-25 minutes, stirring occasionally, until the cassava leaves are tender and the sauce has thickened.
- 6
Add the shrimp to the pot and cook for 5-7 minutes, or until pink and cooked through.
- 7
Season with salt and pepper to taste. Serve hot with rice.
ð¡ ããã®ã³ã
- âEnsure cassava leaves are very finely chopped or ground to avoid a tough texture.
- âIf fresh cassava leaves are unavailable, frozen or dried can be used, but may require longer cooking time.
- âAdjust the amount of coconut milk and water to achieve your desired sauce consistency.
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- Add a pinch of chili flakes for a spicy kick.
- Substitute shrimp with firm white fish or chicken.