Difference between revisions of "Matata"
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* 5 cups boiling salted [[water]] | * 5 cups boiling salted [[water]] | ||
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# In a 4-quart saucepan sauté the [[onion]]s in [[olive oil]] until soft but not brown. | # In a 4-quart saucepan sauté the [[onion]]s in [[olive oil]] until soft but not brown. | ||
# Add clams, [[peanut]]s, [[tomato]]es, [[salt]], [[black pepper]] and [[red pepper flakes|crushed red pepper]]. | # Add clams, [[peanut]]s, [[tomato]]es, [[salt]], [[black pepper]] and [[red pepper flakes|crushed red pepper]]. | ||
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[[Category:Mozambican cuisine]] | [[Category:Mozambican cuisine]] | ||
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[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:White rice Recipes]] | [[Category:White rice Recipes]] | ||
Latest revision as of 14:31, 15 July 2012
Contents
Description
Clam and peanut stew. Matata is a typical Mozambique entree made with pumpkin leaves. We have used spinach as a substitute. This is one dish that wasn't influenced by the cooking of Portugal. Imagine a combination 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 discretion.
Ingredients
- 1 cup onions, chopped finely
- 2 oz olive oil
- 4 cups canned chopped clams
- 1 cup peanuts, chopped finely
- 2 tomatoes cut in small pieces
- 1 tbsp salt
- ½ tsp black pepper
- 1 tsp crushed red pepper.
- 1½ lbs fresh spinach (young leaves) chopped finely.
- 2 cups white rice
- 5 cups boiling salted water
Procedures
- In a 4-quart saucepan sauté the onions in olive oil until soft but not brown.
- Add clams, peanuts, tomatoes, salt, black pepper and crushed red pepper.
- Simmer gently for 30 minutes.
- Add spinach.
- Cover tightly and, as soon as leaves have wilted, matata is ready to serve.
- Correct the seasoning.
Rice
- Cook white rice in boiling salted water until tender.
- Serve matata over rice.
