Step-by-Step Guide to Prepare Homemade Cassava leaves(mathapa)

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Before you jump to Cassava leaves(mathapa) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.

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Perhaps the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the greatest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don't dry the dishes using heat, make use of the cool dry or air dry options to increase the money you save.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, of course. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let's go back to cassava leaves(mathapa) recipe. You can have cassava leaves(mathapa) using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cassava leaves(mathapa):

1. Get 1 of dish of 1kg full of cassava leaves.
2. Get 5 of cloves garlic.
3. Get 2 of medium onion.
4. Use 1 of chicken stock powder.
5. Get 2 of coconut milk.
6. Prepare 2 cups of peanut powder.
7. You need 4 of sea crabs.
8. You need Pinch of salt.

Instructions to make Cassava leaves(mathapa):

1. Boil your smashed cassava leaves with garlic for 2 hours.
2. Add onion, coconut milk and peanut powder.
3. Boil sea crabs separate for 30 minutes.
4. Peel it off and add in your cassava leaves in the pot.
5. Add salt and chicken stock powder.
6. Boil for 1 hour.
7. Preferebly serve with rice.
8. It's so so delicious.

Since cassava leaves aren't readily available in Pennsylvania, I went with collard greens. With that modification, it was easy to get my ingredients and actually makes the dish feel like it could be right at home in the American south. In Mozambique you use young cassava (my preference) or pumpkin leaves. You might also try it with spinach. This dish can be served over white rice, coconut rice or xima, a thick maize porridge which is somewhat similar in consistency to polenta, but made with white corn flour.

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