Sonia’s Crab and Coconut Spinach Matapa

Ingredients

Cooks in:1 hour 30 minutes (mostly unattended)        Serves:4-6

• 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)
• 500ml Valpré Still water

What to do

1. 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.

2. 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.

3. Allow to simmer over low heat for 1 hour and then season to taste and serve with steamed white rice.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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