Tanzanian Curried Spinach With Peanut Butter Recipes

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MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.



Mchicha - Tanzanian Spinach & Peanut Curry. image

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.

Provided by Um Safia

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs spinach
1 1/2 ounces peanut butter
1 tomatoes
1 onion
2 teaspoons curry powder (or paste, your favourite blend!)
1 cup coconut milk
3 tablespoons ghee or 3 tablespoons butter
1 teaspoon salt

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



Tanzanian Curried Spinach With Peanut Butter image

The original recipe came from the Africhef recipe website, however I make it just a little bit different. This can be served as a side dish, or over rice as a main dish!

Provided by Wildflour

Categories     Low Protein

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 lbs fresh spinach leaves
1 tablespoon peanut butter
1 large tomatoes
1 medium onion, chopped
2 teaspoons curry powder
1 (8 ounce) can coconut milk
4 tablespoons butter, 1/2 stick
1 teaspoon salt, less if desired
fresh coarse ground black pepper

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.

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