Matapa – cabbage stew with peanuts and coconut milk

Ingredients for 2 servings:

• 1 small head of white cabbage
• ½ can coconut milk
• 1 cup peanuts
• 1 large onion(s)
• 2 small tomatoes
• 1 tbsp oil
• 1 clove(s) garlic
• 1 cup vegetable broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

African recipe from Mozambique

Bring a pot of water to a boil. Wash the cabbage and slice thinly. Then add it to the boiling water and cook over medium heat for about 20 minutes, until the cabbage is soft but still firm to the bite. In the meantime, peel the peanuts and grind them in a blender or by hand with a mortar and pestle. Peel and dice the onion. Deseed and chop the tomatoes (blanch and peel them briefly beforehand if necessary). Heat the oil in a deep pot and add the onions. Sauté for about 2 minutes. Add the tomatoes, press in the garlic, and season with salt and pepper. Sauté for another 3 minutes. Remove the cabbage from the heat and drain the water. Add the cabbage to the pot with the onions and tomatoes. Top up with vegetable stock and simmer for another 5 minutes. Add the coconut milk and ground peanuts and simmer gently for another 5 minutes. Season with salt and pepper. In Mozambique, it is eaten with rice or xima (maize porridge).