AFRICAN CUISINE MAGAZINE Vol. 1 No. 8 October 2013 | Page 25

African CUISINE All The Goodness of Africa Recipes Across the Continent M ATATA Clam and Peanut Stew from Mozambique Yield: 8 por?ons Matata is a typical Mozambique entree made with pumpkin leaves. We have used spinach as a subs?tute. This is one dish that wasn’t in?uenced by the cooking of Portugal. Imagine a combina?on like clams and peanuts and tender young greens! You may want to hold out the crushed red pepper. Start without it and add it gradually, with discre?on. 2 TOMATOES cut in small pieces 1 Tbs. SALT 1/2 tsp. BLACK PEPPER 1 tsp. CRUSHED RED PEPPER. Simmer gently for 30 minutes. Add 1 1/2 Ibs. FRESH SPINACH (young leaves) chopped ?nely. Cover ?ghtly and, as soon as leaves have wilted, Matata is ready to serve. In a 4-quart saucepan Correct the Seasoning Saute: 1 cup ONIONS chopped ?nely in Cook: 2 oz. OLIVE OIL un?l so? but not brown. Add: 4 cups CANNED CHOPPED CLAMS 1 cup PEANUTS, chopped ?nely Magazine Celebrating the Best of Africa’s Food & Drink in the Diaspora 2 cups WHITE RICE in 5 cups BOILING SALTED WATER un?l tender. Serve over rice. 25