Skip to content

Fish, Africa and overseas

Mozambican matapa with shrimp and rice

Mozambican matapa with shrimp and rice is a dish for 4 people, ready in 50 minutes, medium difficulty, for a budget of €4.80 per person. Spinach blended with garlic and peanuts simmers in coconut milk before the shrimp go in. The key to success is a gentle simmer, stirred often so the ground peanuts don't stick to the pan.

Tonight, Mozambican matapa, green leaves simmered in coconut milk and peanuts with shrimp, served over rice.

Mozambican matapa with shrimp and rice
Total time
50 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Matapa is a thick green sauce, creamy from coconut milk and given a subtle crunch by the blended peanuts. Traditionally made with cassava leaves, this version uses fresh spinach instead, easier to find and just as green and mild. The shrimp bring their firm bite and briny flavor, served over basmati rice that soaks up every bit of sauce.

This is a dish to make on an evening when you have a bit of time, not during a rushed weeknight, since the 20 minute simmer needs some attention. It's a nice change from the usual tomato or cream sauces and tends to surprise guests curious to try something different. Since it isn't really built for kids, keep fresh chili as an optional add rather than a given.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 800 g
  • Garlic 5 cloves
  • Onion 1
  • Lime 1

Fish counter

  • Raw peeled shrimp 500 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Unsalted peanuts 80 g
  • Basmati riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Peanuts

The step by step recipe

  1. Wash the spinach, remove the thick stems, and blend it with the garlic and peanuts with a little water.

    Pulse the blender instead of running it steadily, to keep a bit of texture.

  2. Sauté the sliced onion in the oil, add the spinach puree and coconut milk, season with salt and pepper, and let it simmer gently. 20 min

    Stir often, the ground peanuts tend to stick.

  3. Cook the rice in salted water, then drain it. 12 min

    Rinse the rice before cooking for grains that stay separate.

  4. Add the shrimp to the sauce and let them cook. 5 min

    They're done as soon as they turn pink and curl up.

  5. Drizzle with lime juice and serve the matapa over the rice.

    A little chopped fresh chili in the bowl wakes up the sauce.

Our tips to get it right

  • Pulse the spinach instead of blending it smooth, the sauce keeps a bit of texture instead of turning too silky.
  • Pick larger raw peeled shrimp, they hold up better during cooking than very small ones.
  • Taste the sauce before adding the shrimp, that's your moment to adjust salt since shrimp barely need any afterward.

The variations

  • Swap the shrimp for sliced chicken, simmered 10 extra minutes in the sauce before serving.
  • For a vegetarian version, skip the shrimp and stir in cooked chickpeas near the end of the simmer.
  • To save time, use frozen chopped spinach and cut the simmer down to 15 minutes.

What to serve it with

  • Extra lime wedges
  • Chopped fresh chili on the side
  • Iced tea or fresh fruit juice

Storage

Matapa keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It freezes well without the shrimp, which are best added fresh when you reheat it gently.

Questions about this dish

Can I use cassava leaves instead of spinach?

Yes, that's actually the original recipe. Cassava leaves need a longer blend and a slightly longer simmer, but the sauce stays the same.

Do I need to soak the peanuts before blending them?

No, unsalted peanuts blend raw along with the spinach and garlic. The water added during blending is enough to get a smooth puree.

Can I make the sauce ahead of time?

Yes, make the spinach sauce through the end of the simmer and keep it in the fridge. Reheat it gently and add the shrimp at the last minute.

What shrimp works best for this dish?

Raw peeled shrimp, medium to large, hold their shape well during cooking. Avoid already cooked shrimp, they turn rubbery when simmered again in the sauce.

How long does it take to make a Mozambican matapa with shrimp and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Mozambican matapa with shrimp and rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mozambican matapa with shrimp and rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, peanuts. Always check the labels of the products you buy.

African and overseas cuisines

See all

Recipes with raw garlic

See all