Mucapata

Name: Mucapata
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mozambican
Ingredients: 2 cups dried butter beans, soaked overnight; 400ml coconut milk; 2 tomatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp vegetable oil; 1 tsp cumin; Salt and pepper; Fresh cilantro; Chili flakes to taste

Mucapata (moo-kah-PAH-tah)

Coconut Bean Stew

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 322 kcal

Creamy stew of butter beans or black-eyed peas slowly cooked in coconut milk with tomatoes and spices, a northern Mozambican staple.

Nutrition & Info

Protein 16.0g

Carbs 42.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

large pot wooden spoon colander

Presentation Guide

Vessel: deep bowl

Garnishes: cilantro, chili flakes

Accompaniments: xima, white rice

Ingredients

2 cups dried butter beans, soaked overnight
400ml coconut milk
2 tomatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 tsp cumin
Salt and pepper
Fresh cilantro
Chili flakes to taste

Instructions

1
Drain soaked beans, place in a large pot with fresh water, and boil for thirty minutes until nearly tender.
2
In a separate pan, sauté onion and garlic in oil for five minutes, add cumin and chili, cook one more minute.
3
Add tomatoes and cook until they soften into a sauce, about five minutes over medium heat.
4
Drain beans and add them to the tomato mixture, pour in coconut milk, and stir everything together gently.
5
Simmer uncovered for fifteen minutes until beans are fully tender and sauce is thick and creamy.
6
Season with salt and pepper, garnish with cilantro, and serve with xima or rice as the main course.

💡

Did You Know?

Mucapata is so popular in northern Mozambique that it is eaten almost daily by many families.

Chef's Notes

Equipment Tips

large pot
wooden spoon
colander

Garnishing

cilantro, chili flakes

Accompaniments

xima, white rice

The Story Behind Mucapata

Mucapata is a testament to the simple genius of Mozambican home cooking, where pantry staples are transformed into deeply satisfying meals. Beans have been cultivated in Mozambique for centuries, and when paired with the ever-present coconut milk, they create a dish of remarkable richness. In the northern provinces of Nampula and Cabo Delgado, mucapata is the backbone of daily nutrition, providing affordable protein and energy.

🕐 Traditionally enjoyed everyday lunch and dinner 📜 Origins: Traditional northern Mozambique

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