Malata from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Notes about this recipe

  • L.Nightshade on November 09, 2014

    Peanuts, squash (the recipe calls for butternut, but we had a yellow acorn on hand), onion, and garlic are sautéed in peanut oil for about 10 minutes. Next chopped bird's eye chiles and chopped ginger are added, and sautéed for another 10 minutes. Then clams, a little clam juice, white wine, thyme, and salt go in, and the pot is covered. The clams are removed and set aside as they open. Spinach gets added to the pan, and when it cooks down a bit, the clams go back in and the stew is warmed through. It is served in heated bowls with wedges of lime. This steamy (slightly Halloween-y), flavorful dish was perfect for a cool night. It came together so easily, but tasted quite special. I'd make this again in a heartbeat.

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