Matata

Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until softened and translucent, about 5 minutes.

Stir in chopped peanuts and cook for 2 minutes, stirring frequently to prevent burning and allow flavors to develop.

Add the canned chopped clams with their liquid to the pot, along with the tomato pieces. Stir to combine all ingredients.

Season with salt, black pepper, and crushed red pepper. Stir well to distribute the seasonings throughout the mixture.

Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and let simmer for 10 minutes to allow flavors to meld.

Stir in the chopped fresh spinach in batches, stirring after each addition until wilted into the sauce. The spinach will reduce significantly in volume.

While the stew simmers, place the white rice in a separate pot and add the boiling salted water. Bring to a boil, then reduce heat to low, cover tightly, and cook until rice is tender and water is absorbed, about 15 minutes.

Taste the matata and adjust seasoning with additional salt, pepper, or crushed red pepper as needed.

Fluff the cooked rice with a fork and transfer to a serving platter. Spoon the clam and peanut stew over the rice and serve hot.