• Begin by washing and chopping off the tough stems and veins from the cassava leaves. Finely chop them (or blitz them in a food processor) and set aside for now.
• Roast the peanuts in a dry pan until golden-brown and allow to cool completely. Then add them in a food processor (or you can use a mortar and pestle) and ground them until they just about turn into peanut butter.
• Sauté the chopped onion in a pan with cooking oil. Once softened, add the shrimp and cook gently for 2-3 minutes. Then add the coconut milk, minced garlic and crushed red pepper and simmer for a couple more minutes.
• Now it's time to stir in the peanut butter we made earlier and stir until it dissolves and thickens the sauce. Next, add the finely chopped cassava leaves and stir it into the mixture, mixing until everything is well combined.
• Simmer the mixture for about 1-1 ½ hours, stirring often until the sauce thickens and the flavours blend together nicely. Taste and season with salt if necessary.
• When the cassava is fully cooked through, your delicious matapa is ready to serve with a lovely side of boiled rice or xima (maize meal)!

Enjoy!