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
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2 cups WHITE RICE in
5 cups BOILING SALTED WATER un?l tender.
Serve over rice.
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