Matata (Clams Cooked in Port Wine)

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Matata (Clams Cooked in Port Wine)

Matata (Clams Cooked in Port Wine) is a traditional Sao Tomean recipe for a classic shellfish dish of clam meats, peanuts and spinach cooked in a port wine base. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Clams Cooked in Port Wine (Matata).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Sao-tome Recipes

Ingredients:

150g onions, finely chopped
4 tbsp olive oil
750g chopped clams in their juice (fresh or frozen)
250ml Port wine (don't be afraid to be generous)
135g unsalted, roasted peanuts, finely chopped
2 tomatoes, finely diced
1 tsp crushed chilli pepper (piri-piri for preference)
675g fresh spinach, chopped
Salt and freshly ground black pepper to taste

Method:

Place a 4l saucepan over medium heat. Once hot add the olive oil and use to fry the onions until soft (about 6 minutes).

Stir in the clams and port wine then bring to a boil, before reducing to a simmer. At this point add in the peanuts and tomatoes before seasoning to taste with salt and black pepper. Stir in the chilli flakes (I like hot piri-piri) then return to a simmer and cook for 30 minutes.

Add the spinach, cover the pan and wait until the leaves have just wilted. Serve hot, on a bed of rice.