Matapa with Shrimp

Thoroughly rinse the young cassava leaves, trim off the tough stems and central veins, then finely chop or pound in a mortar into a fibrous paste.

Toast the peanuts in a dry skillet over medium heat for 5–7 minutes until golden, let cool completely, then grind into a thick paste with 150 ml of water.

Heat the oil in a heavy pot, add the finely chopped onion, and sauté for 5 minutes until soft.

Add the garlic and crushed piri-piri, stir, and cook for 1 minute, taking care not to let the garlic burn.

Pour in the coconut milk, peanut paste, and remaining water, bring to a gentle simmer, then add the cassava leaves and season with salt.

Simmer the matapa, partially covered, over the lowest heat for 75–90 minutes, stirring often so the peanuts don't stick to the bottom; the leaves should become completely tender and the sauce thick and smooth.

Add the peeled shrimp, stir, and cook for another 6–8 minutes until they turn pink and opaque; serve the matapa hot.