Matapa

Preparation

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring frequently, until soft and translucent. Add the minced garlic and ginger if using, cooking for another 1-2 minutes until fragrant.
2. Stir in the tomato paste and cook for 2 minutes, stirring constantly, then add the dried shrimp or dried fish, breaking them into smaller pieces as you stir to distribute evenly throughout the pot.
3. Add the cassava leaves to the pot with the water, salt, black pepper, and hot chili if using, mixing well to combine. Bring to a simmer over medium heat and cook uncovered for 20-25 minutes, stirring occasionally, until the cassava leaves are very tender and beginning to break down.
4. In a separate bowl or cup, whisk the peanut butter with a little of the coconut milk to create a smooth paste with no lumps, then add this paste back to the pot along with the remaining coconut milk, stirring thoroughly to combine evenly. The sauce should come together smoothly with no peanut butter lumps remaining.
5. Continue cooking uncovered for another 15-20 minutes, stirring occasionally, until the sauce becomes thick, rich, and creamy, and the cassava leaves have completely broken down into the sauce creating a cohesive stew. The sauce should coat the back of a spoon.
6. Taste and adjust seasoning with additional salt, pepper, or hot chili if needed. The finished matapa should be a thick, creamy, rust-colored stew with a visible sheen from the coconut milk and peanut butter.