I’m finally back to posting recipes. It’s taken me a minute to get to this point. I have been busy learning how to translate what I know to life here in Tanzania. I’m now using a propane cook top which is harder to control the temperature. I’m learning what’s available and where to get it. I’m learning how the same spices and seasonings here differ in strength and flavor. Today’s recipe is for Tanzanian Spinach and Peanut Curry, also know as Mchicha.
I am blessed to have access to a nice patch of organic spinach growing here in the compound. I picked this batch just before cooking it. Traditionally mchicha is made with amaranth greens. Spinach is similar in flavor and is often used as well. It is often served with ugali, an east African staple food usually made with maize (corn) flour cooked into a smooth mush or porridge. You can also serve Mchicha with rice.
The other ingredients include onion, tomato, peanut butter, coconut milk, salt and curry powder. I omitted the use of oil to make this an oil free dish. I just added my onions and tomato to a dry hot pan and stirred often to prevent it from sticking.
I bet this recipe would be good with other greens as well. You might decide to add a hot pepper too. I know I will be experimenting with this one. I’d love to hear what you try too.
- 2 lbs spinach or amaranth greens
- 2 TBL peanut butter
- 2 medium tomatoes
- 1 medium red onions
- 2-3 tsp curry powder
- 1 cup coconut milk
- 1 tsp salt
- Ground black pepper
- In a small bowl whisk the peanut butter and coconut milk until smooth
- Chop the tomatoes and onions
- Rough chop the spinach
- Heat your skillet
- Add onions, tomatoes, salt and curry powder
- Cook, stirring often until onions are soft
- Add the spinach and cook until soft but not mushy
- Add the coconut, peanut butter mixture and stir to mix well
- Continue to cook stirring often until heated through
- Serve with freshly ground pepper
So, that’s my first recipe post from East Africa. I’ll be sharing more of the recipes I discover here as I explore the many taste delights around Tanzania.
- The Power Of Surrender: Unlocking Lifes Healing Wisdom - 10/13/2024
- The Wellness Rebellion! - 09/13/2024
- What 8 Years In Tanzania Has Taught Me - 07/29/2024
I love great food don't you? I've learned how to create delicious, flavor-packed dishes inspired by world cuisines. No boring dishes allowed in my kitchen!
I want to share my secrets with you. Enter your name and email below and get access to my ebook, Unlocking The Secrets To A Flavor Filled Vegan Kitchen.
You'll also get recipe and blog updates by email. Unsubscribe anytime.
(We will never share your email address.)
Nice following your post. I am from kenya living in Nairobi and a beginner vegan in line with my kemetic spirituality. My lifestyle is not common in my country. My family is Christian and also eat a lot of meat. I will keep connected. Hotep
ndugi you might check out this sister and the resources she shares. She is in Nairobi right now highlighting the vegan options in and around the area. http://www.maitufoods.com/blog