Matata is a typical Mozambique entree made with pumpkin leaves, but spinach may be used as a substitute. This is one dish in Mozambique 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 ounces olive oil
4 cups canned chopped clams
1 cup peanuts, chopped finely
2 tomatoes cut in small pieces
1 tsp salt
½ tsp black pepper
1 tsp crushed red pepper
1 ½ lbs fresh spinach (young leaves), chopped finely
INSTRUCTIONS:
1. Sauté onions in olive oil until soft, but not brown.
2. Add the next 6 ingredients and simmer gently for 30 minutes.
3. Add spinach. Cover pot tightly.
4. As soon as leaves have wilted (not long!), the matata is ready to serve.
5. Serve over rice.
From: http://www.africa.upenn.edu/Cookbook/Mozambique.html#MATATA
