Mchicha is a traditional Peanut and Spinach curry of Tanzania. It’s a tasty vegetarian dish which we quite enjoyed during our meatless fasting days during our travels.
2 bunches of freshly cleaned and rinsed spinach (cut up into bite slivers)
1 fresh tomato (de-skinned and chopped up finely)
1 onion (diced up finely)
2 teaspoons of masala or curry powder
About 1 cup of coconut milk
3 tablespoons of butter or ghee
Salt to taste (about ½ to 1 teaspoon depending on your taste)
1 ½ ounces of peanut butter (smooth peanut butter works best)
1. To begin, mix the peanut butter thoroughly with the coconut milk.
2. Heat the butter/ghee over a medium heat in a pot. Once melted, add the onion, tomato, masala/curry powder and salt.
3. Sauté for about 5 minutes or until the onions become soft and transparent in colour.
4. Add the spinach and cook for a further 10 to 15 minutes, until the spinach is cooked.
5. Add the peanut butter and coconut milk mixture and stir gently so that it mixes evenly with the spinach.
6. Simmer on low heat for about 5 to 8 minutes, stirring continuously. It is imperative to not let the mixture stick to the pot. If this does happen, you can add a little water to the pot or a little more coconut milk.
7. After simmering, the dish is ready to be enjoyed. This can be served as a side dish or a main dish with rice.