Mozambican cassava leaf, peanut and coconut stew with prawns and rice (Matapa)

1. Chop the cassava leaves finely (in a mortar if fresh, thawed if frozen).

2. Toast the peanuts in a dry frying pan for 5 minutes, then grind them into fine crumbs in a food processor.

3. Bring the water to the boil in a pan, add the cassava leaves, the diced onion and the crushed garlic, cover and cook for 25 minutes.

4. Add the ground peanuts and coconut milk, season with salt and cook over low heat, stirring often, for 20 minutes until creamy and thick.

5. Add the cleaned prawns and cook for 4-5 minutes until pink; meanwhile cook the rice in the salted water, covered, for 15 minutes, then rest for 5 minutes.

6. Serve the matapa with the rice.

Tip: Matapa is a favourite of Mozambique's coastal cooking; cassava leaves, peanuts and coconut give it a special earthy, creamy flavour. You can find cassava leaves frozen in African shops; if not, make it with spinach and cook it for just 10 minutes. It is also made with crab, or without seafood as a vegan dish.