Mchicha East African Spinach Food

MCHICHA (EAST AFRICAN SPINACH

Mchicha (East African Spinach image

Make and share this Mchicha (East African Spinach recipe from Food.com.

Provided by Chocolatl

Categories Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs fresh spinach, washed and trimmed
1 teaspoon salt (or to taste)
2 tablespoons butter
1 cup finely chopped onion
1 tablespoon finely chopped fresh chili pepper
1 cup coconut milk
1/2 cup unsalted dry roasted peanuts, ground

Steps:

Place spinach and salt in a heavy 4-5 quart casserole.
Cover tightly and cook over medium heat until spinach is tender, about 10 minutes.
Drain spinach, squeezing it completely dry a handful at a time.
Chop coarsely and set aside.
Melt butter in a large, heavy skillet over moderate heat.
Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes.
Stir in coconut milk and peanuts and bring to a simmer over moderate heat.
Reduce heat to its lowest point.
Cook uncovered, stirring frequently, 2-3 minutes.
Add spinach and cook until heated through, 4-5 minutes more.

Nutrition Facts : Calories 485.3, Fat 27.6, SaturatedFat 16.4, Cholesterol 15.3, Sodium 841.9, Carbohydrate 55.8, Fiber 7.4, Sugar 40.8, Protein 10.8

SPINACH - (M'CHICHA) - EAST AFRICAN

Spinach - (M'chicha) - East African image

This is another recipe from the web, which I found for our ZWT 7 - for Africa, which I have not tried. The addition of chopped peanuts to the spinach gives it a delightful crunchiness, the grated coconut is an unexpected flavor.

Provided by Baby Kato

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup onion, finely chopped
2 ounces butter (or margarine)
1 cup peanuts, finely chopped (or ground)
2 (8 ounce) packages frozen spinach, chopped, thawed
1/2 teaspoon salt
2 -3 drops Tabasco sauce
2 tablespoons coconut, grated (optional)

Steps:

In a 2-quart saucepan add the butter and saute the onions and peanuts until lightly browned.
Next add the chopped spinach and saute until all the liquid is absorbed.
Add the salt and tabasco and serve with poached or scrambled eggs.
Top with grated coconut if using.

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