Traditional Matata

Traditional Matata: A must-try recipe. Image: Msi Muzi Mathebula.

Traditional Matata: Indulge in tasty Mozambique cuisine

A taste sensation like few other recipes. This traditional matata recipe from Mozambique is incredibly delicious.

Traditional Matata

Traditional Matata: A must-try recipe. Image: Msi Muzi Mathebula.

Are you an adventurous foodie? If yes, get ready to fall in love with this traditional matata. This recipe includes a variety of delicious ingredients resulting in an incredible taste sensation for your taste buds.

Usually, matata is a stew containing chopped clams or other shellfish. It also includes peanuts, butter, onions, tomatoes, chillies and spinach. However, this recipe uses chicken instead of clams. The result is a delicious adjustment of the authentic one by using chicken instead. It is interesting to note that matata is one of the few Mozambican dishes that was not influenced by Portuguese cuisine.

If you are running short on time, this recipe is the perfect solution. Prepare your own pot of steaming hot matata in as little time as 20 minutes. The unique combination of ingredients results in a feast of flavours and textures that you will remember long after your plate is empty.

Next time you feel adventurous, try our traditional matata recipe. And don’t be surprised if it becomes a family favourite. Let us know in the comments of this recipe if you have tried it out.

Traditional Matata recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: MainCuisine: MozambiquanDifficulty: Easy


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Cooking time


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  • 2 tablespoons sunflower oil

  • 1 white onion, finely chopped

  • ¼ teaspoon chilli flakes

  • 500 g chicken breast cut to cubes

  • 1 cup couscous cooked

  • 1 cup unsalted peanuts finely chopped

  • 1 tsp salt

  • 1 tsp black pepper

  • ½ cup coconut milk

  • 1 kg baby spinach, washed and chopped


  • Heat the sunflower oil in a large saucepan, then fry the onions, chilli flakes until just softened.
  • Add the chicken, peanuts, couscous, salt, pepper and coconut milk. Allow it to simmer for 8 to 10 minutes, then add the spinach.
  • Cook for another 2 minutes until the spinach is wilted and the chicken is cooked through.


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