Best Mchicha Tanzanian Spinach Peanut Curry Recipes

MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.

Steps:

• Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
• Mix the peanut butter with the coconut milk in a jug & set aside.
• Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.
• Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
• Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
• Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
• This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.

TANZANIAN CURRIED SPINACH WITH PEANUT BUTTER

Steps:

• Wash the spinach leaves, stack and roll leaves together, then coarsely chop.
• Place the tomato carefully into a small pot of boiling water for 30 seconds, peel skin off. Slice tomato in half and scoop out runny inside, discard this part, then coarsely chop the fleshy part.
• In small bowl, whisk the peanut butter and coconut milk til smooth.
• Heat the butter over medium low heat in large frying pan.
• Add the onion, tomato, salt and curry powder and sauté for about 5 minutes, or until the onion is soft. Stir only occasionally so that you don't break up the tomato too much.
• Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened, but not overly cooked.
• Stir in the peanut butter/coconut milk mixture.
• Simmer, over medium-low heat, for about another 5-8 minutes, stirring constantly, to make sure that the mixture doesn't stick to the bottom of the pot.
• Season lightly with a little coarse ground pepper to taste.
• Serve as is as a side dish, or over hot cooked rice for a main dish.

SPINACH - (M'CHICHA) - EAST AFRICAN

Steps:

• In a 2-quart saucepan add the butter and saute the onions and peanuts until lightly browned.
• Next add the chopped spinach and saute until all the liquid is absorbed.
• Add the salt and tabasco and serve with poached or scrambled eggs.
• Top with grated coconut if using.

MCHICHA (EAST AFRICAN SPINACH

Steps:

• Place spinach and salt in a heavy 4-5 quart casserole.
• Cover tightly and cook over medium heat until spinach is tender, about 10 minutes.
• Drain spinach, squeezing it completely dry a handful at a time.
• Chop coarsely and set aside.
• Melt butter in a large, heavy skillet over moderate heat.
• Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes.
• Stir in coconut milk and peanuts and bring to a simmer over moderate heat.
• Reduce heat to its lowest point.
• Cook uncovered, stirring frequently, 2-3 minutes.
• Add spinach and cook until heated through, 4-5 minutes more.