São Tomé and Príncipe

Matata

(Clam and Peanut Stew)

Makes 8 servings

-1 C. onions, finely chopped
-2 oz. olive oil
-4 cans chopped clams
-1 C. peanuts, finely chopped
-2 tomatoes, cut in small pieces
-1 Tbs salt
-1/2 tsp. black pepper
-1 tsp. crushed red pepper (you may not use it all, start with a small
amount and add gradually)
-1.5 lbs. fresh young spinach leaves
-2 C. white rice, cooked in 5 C. salted boiling water

1) In a 4-quart saucepan saute the onions in the olive oil until soft
but not brown.
2) Add clams, peanuts, tomatoes, salt, pepper, and crushed red pepper
(use discretion with the red pepper). Simmer gently for 30 minutes.
3) Add the spinach, cover tightly and, as soon as leaves have wilted,
Matata is ready to serve. Serve over rice.


Source: http://www.africa.upenn.edu/Cookbook/Mozambique.html#MATATA

Japan

Smoked Salmon & Asparagus Sushi Rolls  

(Maki-Zushi)

-6 Nori sheets
-2.5 C. sushi rice, cooked.
-2.5 C. cold water
-4 Tbs. rice vinegar
-3 Tbs. superfine sugar
-2 tsp salt
-Smoked salmon
-Asparagus
-Wasabi paste
-Pickled ginger, soy sauce for serving, if desired

Prep: After rice is cooked, let stand 10 minutes. Then combine rice
vinegar, sugar, and salt in small bowl until sugar dissolves. Drizzle
over rice. Mix together gently to coat the rice, then set aside until
room temperature. Toast each Nori sheet very lightly by passing back
and forth over a stove-top hot plate (do not let it burn).

1) Top each nori sheet with cooked sushi rice.
2) Cut 6 oz (180g) of smoked salmon into thin strips.
3) Lightly steam 12 trimmed asparagus spears, then refresh them in cold water.
4) Smear a small amount of wasabi in a horizontal line across the
middle of each rice-topped nori sheet and arrange equal amounts of
salmon and asparagus on top.
5) Roll the sushi up and cut into 1½-inch rounds to serve. Note: If
you do not have a bamboo mat, the best option is a clean dish towel
for rolling.

Source: http://www.mediterrasian.com/delicious_recipes_sushi.htm