Mucapata — Print Recipe — The Culinary Codex

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

Ingredients

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.