Half an Hour to Homemade Extraordinary Cassava leaves(mathapa)
Wishing to eat Cassava leaves(mathapa) a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on producing a Cassava leaves(mathapa) like a famous chef made.
We hope you got benefit from reading it, now let's go back to cassava leaves(mathapa) recipe. To cook cassava leaves(mathapa) you only need 8 ingredients and 8 steps. Here is how you achieve that.
To cook an unforgettable Cassava leaves(mathapa), below are the materials required:
- Use 1 of dish of 1kg full of cassava leaves.
- Take 5 of cloves garlic.
- Use 2 of medium onion.
- Use 1 of chicken stock powder.
- Take 2 of coconut milk.
- Provide 2 cups of peanut powder.
- You need 4 of sea crabs.
- Take Pinch of salt.
After preparing the components, now you are good to cook your appetizing Cassava leaves(mathapa) by following the procedures below:
- Boil your smashed cassava leaves with garlic for 2 hours.
- Add onion, coconut milk and peanut powder.
- Boil sea crabs separate for 30 minutes.
- Peel it off and add in your cassava leaves in the pot.
- Add salt and chicken stock powder.
- Boil for 1 hour.
- Preferebly serve with rice.
- It's so so delicious.
Since cassava leaves aren't readily available in Pennsylvania, I went with collard greens. With that modification, it was easy to get my ingredients and actually makes the dish feel like it could be right at home in the American south. In Mozambique you use young cassava (my preference) or pumpkin leaves. You might also try it with spinach. This dish can be served over white rice, coconut rice or xima, a thick maize porridge which is somewhat similar in consistency to polenta, but made with white corn flour.
Recipe : Cassava leaves(mathapa)
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Simple tips to make Cassava leaves(mathapa)
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