Hakuna matata. There are no worries – especially with today’s dish from Mozambique. Seafood is predominant in this coastal nation which is fortunate since all four of us enjoy it. This time we selected a clam and peanut stew called Matata.
Seriously, if you need to occupy your kids in the kitchen, this is the way to go. I think Miss A spent 45 minutes cracking and playing with peanut shells. So while the kids were busy throwing food around the kitchen, I turned to peeling and seeding the tomatoes. Now the book from which we adapted the recipe, Kari Cornell’s Cooking the Southern African Way, offered up this awesome trick for peeling the tomatoes. First, we scored the top of the tomato with an “x” using a sharp pairing knife.
We let the stew simmer for 30 minutes during which time Miss A was still cracking more peanuts. Then for the finishing touch we tossed in some greens. In Mozambique they typically use pumpkin leaves, but without access to those we went with the author’s suggestions to use spinach.
The stew smelled delicious and comforting. Now having already cooked with clams in their juice with some degree of success, we were looking forward to trying this dish from Mozambique.
And it didn’t disappoint. Both Mike and I really enjoyed this stew. It was hearty, flavorful and comforting. It earned a definite 3 spoons from each of us. Mr. N also liked the stew. While he only gave it 2-1/2 spoons, he did end up eating all of his serving. Miss A was our lone dissenter. She hated the stew and gave it 1 spoon. She gave it a good try, but it just wasn’t to her liking. I can’t say I’m surprised since she’s not a big fan of chicken noodle soup either and this is definitely similar.
Now before we sign-off, we’d like to say a brief and heartfelt thank you to all of those that have passed along various awards in the last few weeks. While we haven’t had a chance to personally address and thank each one of you, please know that we are truly grateful and appreciative. We value all of our readers and are always humbled when someone thinks enough of us to send us an award. Thank you.
Have a great week everyone and we’ll be back later in the week with a new stateside cooking adventure.
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