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Transport your taste buds to Mozambique with Matapa de Caranguejo, a traditional dish that celebrates the coastal flavors of the region. This savory stew, featuring crab and coconut, is a culinary journey that captures the essence of Mozambican cuisine in every spoonful.
2 lbs (0.9 kg) Crab, cleaned and cracked
2 cups (480ml) Coconut Milk
2 cups (400g) Peanuts, finely ground
2 bunches Cassava Leaves, finely chopped
3 cloves Garlic, minced
2 Red Chilies, chopped
1 Onion, finely chopped
2 tbsp Palm Oil
Salt and Pepper to taste
Prepare the Cassava Leaves:
In a large pot, simmer finely chopped cassava leaves in coconut milk until tender.
Add cleaned and cracked crab to the pot, letting it cook in the coconut-infused goodness.
Create Peanut Paste:
In a separate pan, combine finely ground peanuts with minced garlic, chopped red chilies, and chopped onion. Sauté until golden brown, then blend into a smooth paste.
Combine and Simmer:
Mix the peanut paste into the pot with cassava leaves and crab. Allow the flavors to meld as you simmer the stew over low heat.
Serve Matapa de Caranguejo over a bed of rice or with traditional Mozambican flatbread. Garnish with fresh cilantro for an added burst of flavor.
Matapa de Caranguejo is a testament to the rich culinary heritage of Mozambique. Let the combination of crab, coconut, and peanuts transport you to the vibrant coastal kitchens of this African nation.