m ((Minor) Code cleanup. Report a problem) |
m (→Directions: clean up, replaced: black pepper → black pepper) |
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# 2 [[tomato]]es cut in small pieces |
# 2 [[tomato]]es cut in small pieces |
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# 1 Tbs. [[salt]] |
# 1 Tbs. [[salt]] |
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− | # 1/2 tsp. [[ |
+ | # 1/2 tsp. [[black pepper]] |
# 1 tsp. [[red pepper flakes|crushed red pepper]]. |
# 1 tsp. [[red pepper flakes|crushed red pepper]]. |
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# Simmer gently for 30 minutes. |
# Simmer gently for 30 minutes. |
Revision as of 03:08, 6 December 2010
Description
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
Directions
- In a 4-quart saucepan
- Saute: 1 cup onions chopped finely in
- 2 oz. olive oil until soft but not brown.
- Add: 4 cups CANNED CHOPPED CLAMS
- 1 cup peanuts, chopped finely
- 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 finely.
- Cover tightly and, as soon as leaves have wilted, Matata is ready to serve.
- Correct the Seasoning
- Cook:
- 2 cups white rice in
- 5 cups BOILING SALTED water until tender.
- Serve over rice.