Recipe for Spinach, Crab and Coconut Matapa
1 large bunch spinach (Cassava leaves)
1 clove of garlic
1 small onion, chopped
1 ripe tomato, chopped
1 ¾ cups unsalted peanuts
¾ cup coconut milk
Salt to taste
2 fresh crabs, steamed for 6-10 minutes (or use 6-8 prawns, also steamed)
Finely chop the spinach and garlic, and add to a large pot along with a pinch of salt, the onion and tomato, and just enough water to cover. Cook over medium-high heat until the mixture is smooth and almost sticky, about 30 minutes.
Meanwhile, in a food processor or blender, grind the unsalted peanuts as finely as possible to get 1 ½ cups of ground peanuts. Mix peanuts with a bit of coconut milk to form a paste. Add peanut paste and the remaining coconut milk, as well as the steamed crab into the pot with the greens and mix well.
Allow to simmer over low heat for 1 hour and then season to taste and serve with steamed white rice.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.