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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Spinach Peanut Curry - Tanzanian Mchicha

Tanzanians' favorite cuisine is mchicha. This thick, creamy vegetarian dish is typically made with leafy greens like amaranth or spinach and grated coconut, coconut milk, peanut butter, tomatoes, and onions.

To make a filling main course, serve mchicha with rice, ugali, or samp, as well as beans on the side, which are high in vitamin A, vitamin C, and calcium. Fiber consumption naturally aids in weight loss and the prevention of heart disease by lowering cholesterol levels in the blood.


· 1 cup onion, finely chopped

· coconut milk (1 cup)

· 1 teaspoon of fresh chili pepper, coarsely chopped

· 1 washed and trimmed bunch of spinach

· Salt (one teaspoon) (or to taste)

· 2 tablespoons of melted butter

· 1/2 cup roasted peanuts, unsalted and ground


1. Place mchicha and salt in a heavy 4-5 quart casserole, cover securely and simmer over medium heat until soft, about 10 minutes.

2. Drain mchicha one handful at a time, squeezing it thoroughly dry. Set aside after coarsely chopping.

3. In a big, heavy skillet, melt butter over medium heat.

4. Add onions and chillies, cook, stirring frequently, until onions and chilies are soft but not brown, about 5 minutes.

5. Pour in the coconut milk and peanuts and bring to a low simmer over medium heat.

6. Reduce the amount of heat to the barest minimum. Cook, uncovered, for 2-3 minutes, stirring frequently. Cook for another 4-5 minutes, or until spinach is heated through.

7. During the final step you can add more veggies such as broccoli or cauliflower.

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