Matata, or Clams in Port Wine, is a very traditional dish typically made in Mozambique and Sao Tome e Principe. It is one of the most signature eats in these countries for good reason. It combines the wonderful flavors and ingredients of Portuguese cooking together with those of Mozambique and Sao Tome in a very flavorful and richly scented seafood dish. The combination of these flavors like Port Wine together with chopped roasted peanuts makes for a quite unique dish that is actually quite simple and easy to make.
1 cup onions, finely chopped
1/2 cup olive oil
4 cups chopped clams
1 cup Port wine
1 cup roasted peanuts, finely chopped
2 tomatoes, cut into small pieces
salt and pepper to taste
1 teaspoon crushed red pepper
1 fresh spinach, chopped
1) Pour the olive oil in a sauce pan along with the onions and saute them until soft.
2) Add the chopped clams and port wine, bring to a boil, then immediately lower the heat to a simmer.
3) Add the peanuts, tomatoes, salt and pepper to taste and crushed red pepper and simmer for 30 minutes. Stir it occasionally.
4) Add spinach and cover just until leaves have wilted. Keep stirring as it cooks.
5) Once the spinach has wilted, it is done. Serve in bowls with some boiled rice.