Best 3 Mchicha East African Spinach Recipes

Venture into the vibrant culinary realm of East Africa and discover the delectable Mchicha, a traditional spinach dish that captures the essence of the region's flavors. Mchicha, also known as Sukuma Wiki, is a versatile dish enjoyed in various countries, including Kenya, Tanzania, and Uganda. This delectable dish showcases the harmonious blend of spinach, tomatoes, onions, and a symphony of spices, resulting in a symphony of flavors that dances on the palate. Join us on a culinary journey as we delve into the secrets behind this beloved dish, exploring three distinct recipes that showcase the diverse culinary heritage of East Africa. From the classic Mchicha with its simple yet profound flavors to the Mchicha with peanut sauce, where creamy richness meets vibrant greens, and the Mchicha with coconut milk, where tropical sweetness harmonizes with savory notes, each recipe promises a unique taste experience. Prepare to embark on a culinary adventure as we unveil the secrets of Mchicha, a dish that embodies the vibrant spirit of East African cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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

MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.

Mchicha - Tanzanian Spinach & Peanut Curry. image

Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4.

Provided by Um Safia

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs spinach
1 1/2 ounces peanut butter
1 tomatoes
1 onion
2 teaspoons curry powder (or paste, your favourite blend!)
1 cup coconut milk
3 tablespoons ghee or 3 tablespoons butter
1 teaspoon salt

Steps:

Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
Mix the peanut butter with the coconut milk in a jug & set aside.
Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.

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.

Tips for Making the Best Mchicha (East African Spinach):

Use fresh, tender spinach: Wilted or yellowing spinach will not produce the best results.
Wash the spinach thoroughly: This will remove any dirt or grit.
Chop the spinach finely: This will help it cook evenly.
Use a large pot: Mchicha expands as it cooks, so it's important to use a pot that is large enough to accommodate it.
Don't overcrowd the pot: If you overcrowd the pot, the spinach will not cook evenly.
Cook the spinach over medium heat: This will help it cook evenly and prevent it from burning.
Stir the spinach occasionally: This will help prevent it from sticking to the bottom of the pot.
Season the spinach to taste: Add salt, pepper, and other spices to taste.
Serve the spinach immediately: Mchicha is best served fresh.

Conclusion:

Mchicha is a delicious and nutritious East African dish that is easy to make. It is a great way to get your daily dose of vegetables, and it can be served as a side dish or main course. If you are looking for a new and exciting way to enjoy spinach, give mchicha a try. You won't be disappointed!