How To Prepare Matata – A Mozambique Cuisine
Mozambique Food is known for its delicious Taste, and this Matata delicacy is a true definition of African cuisine. Though history has it that Portugal deeply influences Mozambique cuisine, this Matata recipe is not. Usually, the delicacy is prepared using pumpkin leaves and other traditional spices to enhance its flavor.
The final dish is vibrant with savory taste to satiate your taste buds. And today, we bring you this amazing dish right to your kitchen. But before then, here is a quick overview of the Mozambique culture.
Mozambique food culinary art has its roots from Portugal. The cuisine revolves typically around Arroz, millet, stews, cassava, seafood, and corn porridge. Meat (chicken and steak) is accompanied with potatoes, beans, coconut, cassava chips, cashew nuts, and traditional spices.
Mozambicans usually enjoy three meals a day, just like most African countries. The midday dish is the main dish. However, dinner is considered to be the main dish for those with the ability to feed people on special occasions.
Food is part of special celebrations like parties, social gatherings, and rituals. Women take part in all domestic duties while men provide for the family.
[bctt tweet=”In Mozambique, food is part of special occasions like rituals, parties and social gatherings”]
3 large chopped onions
1tbsp ground red pepper
2 cups of clams (chopped)
3 large chopped tomatoes
250ml port wine
200g finely chopped peanut
1 bunch fresh pumpkin leaves (chopped)
- Sauté onions in a saucepan until soft but do not let them turn brown.
- Add the chopped clams and port wine then leave to boil. Reduce the heat then allow the mixture to simmer for about 2 minutes.
- Add the peanuts, tomato, salt, and pepper and leave to simmer for about 30 minutes. Ensure that you occasionally stir the mixture to obtain a uniform mixture.
- Add the pumpkin leaves and cover for three minutes, then stir. Keep stirring until it is thoroughly mixed with the rest of the ingredients
- Serve while hot with rice or ugali.
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