Mchicha East African Spinach Recipes

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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

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

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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