MATATA

Clam and Peanut Stew

Yield: 8 portions

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.

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.