Matapa, also called matata, is a traditional Mozambican dish made from young cassava, pumpkin or spinach leaves, usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk. Many versions of the dish add cashew nuts, crab or shrimp, and it is commonly served over rice. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
In Cuisine
Source Matapa (Wikipedia)
Uses Ingredient
Source Matapa (Wikipedia)
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Source Matapa (Wikipedia)
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1. Matapa (Wikidata)
P495 (country of origin): MozambiqueQuote, P495 (country of origin): Mozambique
Mozambique
Matapa (Wikipedia)
Lead section
Matapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk.
- Uses Ingredient: Cassava, Infobox main_ingredient field: Young cassava leaves
In Cuisine: Mozambican Cuisine, Lead paragraph
Matapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk.
In Group: Sub-Saharan African Stews, Braises and Sauced Dishes, Lead paragraph
Matapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk.
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