7 Reviews of Mchicha - Tanzanian Spinach & Peanut Curry.

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: Chef #592157

On Jun 3, 2009

This was so good! Other reviewer comments about "wolfing it down" and "licking the bowl" are quite appropriate!

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: 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.

From: Nierika79

On Oct 29, 2008

Very good! Thanks for sharing the recipe!

From: JenFire

On Oct 19, 2009

great recipe and so easy to make. Great hit with my vegetarian guests. I will be using more tomato and onion next time. I felt there wasn't enough of this in it. delicious!

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!