Mchicha na Njegere wa Nazi - Spinach with peas in coconut cream

 

Mchicha(spinach) is one of the most widely eaten vegetable in Tanzania. In the coastal areas it is cooked with coconut milk and in the interior of Tanzania it is cooked with peanuts and in areas near Kigoma they use palm oil (Mawese).

Mine is a modern simplified recipe, I use frozen spinach, peas and I like blending the vegetables when I use coconut powder but traditionally the onions and bell pepper are sliced thinly, tomato is peeled and diced.The spinach is bought fresh from the market then cleaned and finely chopped. You put the spinach in your cooking pot and add the vegetables with 1 cup of water and cover. After 10-15 minutes the spinach will shrivel and the vegetables will soften then you add heavy (full thickness) coconut milk, curry powder and salt and let cook for another 15 minutes uncovered. Your dish is ready to be eaten with Ugali, rice or chapati and fried fish or meat.

Makes 6 Generous servings
Ingredients:
2-10oz frozen chopped spinach (Birds eye brand)
1 packet of coconut powder (equivalent to 1 whole coconut)
1 carrot,
1 medium onion
1 tomato chopped
1 tablespoon tomato paste
1 jalapeno/ chili pepper
1-2 teaspoon curry powder(to your liking)
1 ¼ cups water
salt
1 cup of frozen green peas.

Directions
1.Take a wide rimmed pan put the frozen spinach add ¼ cup of water on medium (5 mark) heat. Let the spinach thaw first on the stove top then increase the heat to medium high (7 mark) for 10 minutes. Some of the water should evaporate.
2.In the meantime blend the onion, carrot,tomato, jalapeno, bell pepper, coconut powder, 1 cup of water and tomato paste. Pour this mixture to the spinach, stir and add the curry powder and salt. Add the green peas cook covered for 10 minutes then simmer uncover for 10 min. Once the peas are soft and most of the fluid has evaporated the mchicha is ready.