Matapa (Shrimp and Kale in Coconut Milk and Peanut Butter)

Peanut butter and greens are not an unusual pairing in many parts of Southern Africa and should be embraced everywhere! They are just as delicious as greens with cream, a more widely known dream team when balanced right.

The Mozambican dish Matapa inspired this recipe: cassava leaves cooked in coconut milk with peanuts or cashews and shrimp or crab. I used Tuscan kale, but you can use anything from pumpkin leaves to collard greens and adjust the cooking time.

Coconuts are plentiful in Mozambique, which borders the Indian ocean, and coconut milk, a staple in my pantry, is creamy but not overwhelming. It lends a unique flavour, and in this case, blends well with the sweet and salty peanut butter and the subtle sweetness and texture from the chopped shrimp.

The light and hearty soup stew gets even more delicious overnight, and you can serve it with brown rice, farro, couscous or any other starch or side that will help absorb the tasty juices!

Ingredients

2 pounds cooked shrimp (thaw according to package)

1 large bunch Tuscan kale

Olive oil

1 red onion

4 large garlic cloves

1/4 jalapeno

1/4 cup fresh parsley

1 tablespoon Royco Usavi mix (or you favourite all purpose seasoning)

2 tablespoons peri-peri seasoning

1 cup peanut butter (tempered with 1 cup hot water)

1 packet chicken bouillon powder

2 tablespoons from 1/2 a fresh lemon

1 tablespoon cayenne powder

1 tablespoon black pepper

1 teaspoon salt

1 cup coconut milk

Pepper flakes

Instructions

Remove the stems and chop the kale. Place in boiling water until softened, then remove most of the water. Place in a blender and pulse to shred the greens until they are tiny pieces but not liquid (you can also do it while the leaves are uncooked).

Finely dice and chop the onion, garlic, jalapeno, and parsley and sauté in olive oil until softened for about 3 minutes. Add the Royco Usavi and peri-peri.

In a separate bowl, mix the peanut butter with the boiling water and chicken bouillon. Pour the tempered mixture into the pot, then add the kale. simmer for 5 minutes and mix well.

Add the shrimp, cook for 2-3 minutes, then follow with a squeeze of lemon. Season with salt and pepper to taste, adding extra peanut butter and cayenne if necessary.

Serve hot with brown rice, lemon, chili flakes, and parsley.

Shrimp Bunny Chow

Here's to 'Bunny Chow' as the South Africans call it, or 'Stondido' as the Zimbabweans refer to it (arguably a misnomer but I always loved the word!). Perhaps this makes you think of a bread bowl with soup from your local deli. The inspiration here mainly goes to bunny chow - Indian curry served, and eaten with a hollowed-out loaf of bread. The dish's origins are rooted in Durban, South Africa and there is a long history behind it.

I put together a version that would serve as the ultimate comfort food. You can leave out the shrimp and keep it vegan/vegetarian with the chickpeas and malanga root. The combination of spices, fresh bread, coconut, and a kick from the kachumbari (East African tomato, onion, and jalapeno salad) on the side makes for a delicious, satisfying meal you won't’ regret making!

Ingredients

1 tablespoon butter

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1/2 medium red onion

1 can diced tomatoes

1 teaspoon cumin

1 tablespoon curry powder

1 teaspoon ginger

1 teaspoon dried parsley

1/2 teaspoon lemongrass

1 teaspoon + 1/2 teaspoon salt

1 teaspoon + 1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon dried chili flakes

1 teaspoon + 1 tablespoon paprika

2 tablespoon fish spice

1 cup malanga root, peeled and chopped

1/2 cup yellow peppers, chopped

1/2 cup carrots, chopped

1/2 pound shrimp, cooked

1 can chickpeas

1 cup coconut cream

3 cups (seafood) broth

1 chicken bouillon cube

1 tablespoon olive oil

2 teaspoons lemon juice

1/2 teaspoon fish sauce

2 tablespoons tomato paste

1 teaspoon cornstarch

1/2 cup coconut milk

1 sturdy loaf, unsliced (I used pain de campagne round bread/French sourdough)

Kachumbari:

(Optional curry condiment that resembles sambals)

1/2 jalapeno

1/4 medium red onion

1 roma tomato

1 teaspoon honey

1 teaspoon balsamic vinaigrette

3 tablespoons olive oil

1 teaspoon lemon juice

1/2 teaspoon garlic

1 teaspoon dried parsley

Instructions:

Step  1

Toss your shrimp and chickpeas in olive oil, 1 teaspoon black pepper, 1 teaspoon lemon juice, 1 tablespoon paprika, and the fish spice, Set aside in the fridge.  

Step 2

Add the butter and vegetable oil to a large pot. Add the garlic and onions and sauté until fragrant, about 2 minutes. Add all the spices, sauté for another 2 minutes. 

Step 3

Add the chopped malanga, carrots, and pepper. Cook for about 5 minutes to sweat the vegetables out. Add the tomatoes and tomato paste. Cook for another 2 minutes.

Step 4

Add the broth, a crushed, dissolved bouillon cube, and the coconut cream. Heat the pot until the contents reach boiling point, then reduce the temperature to low and simmer for about 25 minutes with the lid on, stirring occasionally. 

Step 5 

Check to see if the malanga has softened (if not, simmer for an additional 5-10 minutes). Season with additional salt and pepper to taste if you like.

Step 6

Add the shrimp and chickpeas, along with the coconut milk and dissolved cornstarch (you can use some of the hot curry to do this). Simmer for another 10-15 minutes, stirring occasionally to make sure it thickens.

Step 7

To make Kachumbari: In a bowl, whisk together vinaigrette, honey, olive oil, lemon, salt, pepper, parsley, and minced garlic - taste to see if it is to your liking. Add finely chopped jalapeno, tomato, and onion and mix everything well. Set aside. 

Step 8

Cut the top off your bread (or cut it in half depending on the shape). Hollow out the loaf but keep the bread stuffing, set aside. Dish your curry directly into the bread and serve hot with kachumbari. Enjoy!

Serves 3 - 4

Sweet Potato Gnocchi and Coconut Shrimp

I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.

gnocchi, coconut, shrimp

Pasta

Italian

Yield: 3

Author: Dontmissmyplate

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Sweet Potato Gnocchi and Coconut Shrimp

Gnocchi is one of the most comforting kinds of pasta out there, and the addition of coconut, shrimp, and red curry paste gives the dish a Thai spin you will love.

Prep time: 35 MCook time: 15 MTotal time: 50 M

Ingredients:

• 3 large sweet potatoes
• 1 cup parmesan cheese, grated
• 1 cup ricotta cheese (drained for 2 hours)
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 6-8 cups water
• 1/2 lb. large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 teaspoon cornstarch
• 2 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon black pepper
• 2 tablespoon old bay seasoning
• 1 teaspoon chili powder
• 1 teaspoon fresh sage, chopped
• 1 teaspoon lemon juice

Instructions:

1. Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
2. Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
3. Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
4. Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
5. Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
6. Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
7. Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
8. Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
9. Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.

Calories

797

Fat (grams)

49.33

Carbs (grams)

57.97

Protein (grams)

35.84

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/2/16/sweet-potato-gnocchi-and-coconut-shrimp

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