Matata, the Mozambican seafood dish with zero Portuguese influence

Francis Akhalbey Jul 6, 2018 at 09:05am

July 06, 2018 at 09:05 am | Foodie Friday

Francis Akhalbey

Francis Akhalbey | Staff Writer

July 06, 2018 at 09:05 am | Foodie Friday

Matata -- Photo Credit:

Besides its amazing beaches and popular marine parks, the beautiful coastline nation of Mozambique is also known for its mouthwatering seafood dishes, just ask anyone who has been there!

This, however, comes as no surprise as their fishing industry racks up a significant amount of annual export revenue.

Though most Mozambican cuisines have Portuguese influences due to colonization, matata, one of its most popular dishes is indigenous. This seafood stew is usually prepared with peanuts and clams and served with rice.

Check out the recipe courtesy


  • 1 cup onions, finely chopped
  • Olive oil (vegetable oil may be substituted)
  • 4 cups canned clams, chopped
  • 1 cup peanuts, finely chopped
  • 2 tomatoes, cut into small pieces
  • 1 Tablespoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon crushed red pepper, or to taste
  • 1½ pounds fresh, young spinach leaves, finely chopped
  • 2 cups cooked white rice


  • Sauté onion pieces in a small amount of olive oil in a saucepan over medium-low heat. Cook until onions are softened, but do not brown them.
  • Add the chopped clams, peanuts, tomatoes, salt, black pepper, and a pinch amount of red pepper (it is spicy).
  • Over low heat, simmer for 30 minutes.
  • Add spinach leaves.
  • Cover tightly; as soon as leaves are withered, matata is ready to be served.
  • Serve over cooked white rice.

Makes 8 servings.

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