Best 3 Tanzanian Curried Spinach With Peanut Butter Recipes
Embark on a culinary journey to Tanzania with our tantalizing Tanzanian Curried Spinach with Peanut Butter recipe. This vibrant dish, known as Mchicha wa Kuku na Karanga, is a harmonious blend of flavors that showcases the country's rich culinary heritage. Spinach takes center stage, simmered in a fragrant curry sauce infused with the warmth of ginger, garlic, and the subtle smokiness of paprika. The creamy richness of peanut butter adds depth and a nutty undertone, bringing the dish together in a captivating symphony of tastes. Explore variations of this delightful Tanzanian cuisine with our additional recipes: indulge in a vegan-friendly version that substitutes coconut milk for peanut butter, creating a delicate and creamy sauce. Discover the vibrant Tanzanian Spinach Curry with Beef, where tender beef strips mingle with spinach in a flavorful curry sauce. Or relish the simplicity of Tanzanian Spinach with Coconut Milk, a comforting dish that highlights the natural sweetness of spinach. Whichever recipe you choose, immerse yourself in the vibrant flavors of Tanzania and treat your taste buds to a culinary adventure.
Let's cook with our recipes!
MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.
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
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.
TANZANIAN CURRIED SPINACH WITH PEANUT BUTTER
The original recipe came from the Africhef recipe website, however I make it just a little bit different. This can be served as a side dish, or over rice as a main dish!
Provided by Wildflour
Categories Low Protein
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the spinach leaves, stack and roll leaves together, then coarsely chop.
- Place the tomato carefully into a small pot of boiling water for 30 seconds, peel skin off. Slice tomato in half and scoop out runny inside, discard this part, then coarsely chop the fleshy part.
- In small bowl, whisk the peanut butter and coconut milk til smooth.
- Heat the butter over medium low heat in large frying pan.
- Add the onion, tomato, salt and curry powder and sauté for about 5 minutes, or until the onion is soft. Stir only occasionally so that you don't break up the tomato too much.
- Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened, but not overly cooked.
- Stir in the peanut butter/coconut milk mixture.
- Simmer, over medium-low heat, for about another 5-8 minutes, stirring constantly, to make sure that the mixture doesn't stick to the bottom of the pot.
- Season lightly with a little coarse ground pepper to taste.
- Serve as is as a side dish, or over hot cooked rice for a main dish.
CURRIED SPINACH AND PEANUT BUTTER
This recipe is from Tanzania. It takes very little time and is really fantastic. Even better the second day for lunch. I added ½ a brick of firm tofu and served it over quinoa, but it would also be good over basmati rice or noodles.
Provided by dicentra
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop the veggies.
- Mix the peanut butter with the coconut milk.
- Heat oil in a skillet and sauté the veggies with the salt and curry powder for about 5 minutes or until the onion is softened.
- Add spinach and cook for 15 minutes longer.
- Add peanut butter and coconut milk.
- Simmer for 5 minutes until heated through.
- Serve over rice.
Nutrition Facts : Calories 367.8, Fat 29.8, SaturatedFat 14.2, Sodium 268.6, Carbohydrate 21.1, Fiber 8.4, Sugar 8.5, Protein 11.8
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen or wilted spinach.
- Don't overcook the spinach: Overcooked spinach will become mushy and lose its flavor. Cook it just until it is wilted, about 2-3 minutes.
- Use a good quality curry powder: The curry powder is the key flavoring ingredient in this dish, so it's important to use a good quality one. Look for a curry powder that is fresh and has a vibrant color.
- Don't be afraid to adjust the spices: The amount of curry powder and cayenne pepper in this recipe can be adjusted to taste. If you like a milder curry, use less curry powder and cayenne pepper. If you like a spicier curry, use more.
- Serve with your favorite sides: This Tanzanian curried spinach is delicious served with rice, chapati, or naan bread.
Conclusion:
This Tanzanian curried spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The combination of spinach, curry powder, and peanut butter creates a flavorful and satisfying dish that is sure to please everyone at the table.
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