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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (382g) Recipe makes 4 servings |
||
| Calories 361 | ||
| Calories from Fat 262 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.1g | 44% | |
| Saturated Fat 18.9g | 94% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 849mg | 35% | |
| Potassium 1540mg | 44% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 8.5g | ||
| Protein 11.8g | 23% | |
Mchicha - Tanzanian Spinach & Peanut Curry.
By: Um Safia
Jun 23, 2008
Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4.
SERVES 4 -6
Ingredients
- 2 lbs spinach
- 1 1/2 ounces peanut butter
- 1 tomato
- 1 onion
- 2 teaspoons curry powder (or paste, your favourite blend!)
- 1 cup coconut milk
- 3 tablespoons ghee or butter
- 1 teaspoon salt
Directions
1
Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.2
Mix the peanut butter with the coconut milk in a jug & set aside.3
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.4
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.5
Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.6
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.7
This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.
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- Main Ingredient > Vegetables > Onions
- Main Ingredient > Fruit > Nuts
- Cuisine > African
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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Featured Reviews for This Recipe
From: Chef #685017
On Jul 13, 2008
Oh yum - 10 stars for this one!!! I just made it for lunch and I am still licking the bowl. I didn't make it very traditionally, but it was still good. I don't use coconut milk, so instead I used rice milk with a little coconut extract added and thickened with a pinch of cornstarch while it simmered. I can only imagine how good it would be with the richness of the coconut milk! I also added a shredded zucchini and served over brown rice. This was SO good and I will be making it very often - thanks!
From: Slatts
On Jun 30, 2008
This was wonderful. The only substitution I made was with the tomatoes. I used some rehydrated sundried tomatoes. I will definately be making this again.
From: Leggy Peggy
On Jun 26, 2008
Made half a recipe. It was a big hit with our vegetarian exchange student. He wolfed it down, and hubby and I each got a tablespoon. I used ghee, baby spinach (which cooked much more quickly), half a tin of chopped tomatoes and Madras Curry Powder. I 'melted' the peanut butter in the microwave for 15 seconds, so it was easier to mix with the coconut milk.
From: evelyn/athens
On Jun 25, 2008
This is absolutely delightful. I scaled to half as I wasn't sure how the kids would take to this and, although they weren't too keen, DH and I LOVED it and ate it all up. This really has a fabulous blend of flavours and was a great accompaniment to some salmon.
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