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Fish, Africa and overseas

Mozambican clam matata with rice

Clam matata with rice is a Mozambican dish for 4 people, ready in 50 minutes, medium difficulty, around €4.20 per person. Clams simmer in a thick sauce made from blended peanuts and cashews with spinach. The key is blending the nuts very finely to get a smooth, creamy sauce without adding any cream.

Tonight, we're off to Mozambique with a matata, clams simmered in a creamy peanut and cashew sauce with spinach, served over rice.

Mozambican clam matata with rice
Total time
50 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Matata is a thick, flavorful sauce from Mozambique, where peanuts and cashews stand in for cream to thicken simmered dishes. Here it coats tender clams and wilted spinach, with just enough tomato to add brightness. The result surprises with its texture, creamy like a satay sauce but lighter in flavor, and with the briny clams pairing beautifully against the soft crunch of the nuts.

This is a dish to make on an evening when you have a bit of time, whether a quiet weeknight or a lazy Sunday when you're in the mood to travel without leaving your kitchen. Kids used to more familiar flavors might find the sweet and savory peanut blend unusual, but anyone curious about global cuisine will love discovering this lesser known dish. Adventurous guests will appreciate how different it tastes from the usual dinner table.

The ingredients

4 people

Frozen foods

  • Frozen shelled clams 600 g

Fruits and vegetables

  • Fresh spinach 500 g
  • Onion 2
  • Garlic 3 cloves

Pantry

  • Roasted unsalted peanutsoften in the pantry 100 g
  • Cashewsoften in the pantry 50 g
  • Crushed tomatoesoften in the pantry 200 g
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Peanuts, Tree nuts

The step by step recipe

  1. Blend the peanuts and cashews with a glass of hot water until you get a thick cream.

    Use hot water, the mixture turns smooth much faster.

  2. Sauté the sliced onions and garlic in the oil, add the tomatoes and let them cook. 10 min

    Let the onions catch a little at the bottom, the browned bits add depth to the sauce.

  3. Pour in the nut cream, stir, and let it thicken over low heat, stirring often. 10 min

    It catches quickly at the bottom, stir while scraping well.

  4. Add the washed spinach and let it wilt, then slide in the clams, season with salt and pepper. 8 min

    Add the clams last, they turn rubbery if cooked too long.

  5. Cook the rice in salted water and serve the matata hot on top. 11 min

    A squeeze of lemon in the sauce balances the richness of the nuts.

Our tips to get it right

  • Thaw the clams ahead of time in the fridge and drain them well before adding, otherwise they release too much water and dilute the sauce.
  • If the nut cream is too thick after blending, thin it with warm water a spoonful at a time rather than all at once, so you keep control of the texture.
  • Wash the fresh spinach thoroughly and spin it dry, wet spinach will unnecessarily extend the cooking time of the sauce.

The variations

  • Swap the clams for peeled shrimp for a version that's just as quick and less distinctly seafood forward.
  • For a vegetarian version, skip the clams and add cooked chickpeas, the nut sauce stays just as satisfying.
  • For a milder version kids will enjoy, cut the peanuts by half and blend the sauce longer for an extra smooth texture.

What to serve it with

  • A squeeze of fresh lime
  • A crisp cucumber salad
  • Homemade unsweetened iced tea

Storage

Matata keeps for 2 days in the fridge in a sealed container, stored separately from the rice. It doesn't freeze well since the clams turn rubbery. Reheat it gently on the stove, adding a splash of water to loosen the sauce.

Questions about this dish

Can I use fresh clams instead of frozen?

Yes, steam them open yourself and remove the shells. Keep the strained cooking liquid to add extra briny flavor to the sauce if you like.

Can I swap the cashews for another nut?

Almonds or hazelnuts work too, though the texture will be slightly less creamy. Cashews bring a particular sweetness that's hard to match.

Can I make the sauce ahead of time?

Yes, prepare the base with onions, garlic, tomatoes, and nut cream up to a day ahead. Add the spinach and clams only right before serving to keep their texture intact.

What kind of spinach works best for this recipe?

Fresh leaf spinach gives the best result, it wilts down nicely without releasing too much water. Frozen whole leaf spinach also works, but drain it well after thawing.

How long does it take to make a Mozambican clam matata with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Mozambican clam matata with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mozambican clam matata with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, peanuts, tree nuts. Always check the labels of the products you buy.

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