Spinach and Peanut Curry (Mchicha)

This tasty dish is satisfying, unusual and tasty. Tanzanian food often uses coconut, and this is no exception. Use in place of a vegetable with roast meat, or develop it into a delicious meal of its own.

You need:
makes enough for 5 people
1kg/ 2 lbs spinach (fresh or frozen)
1 1/2 ounces peanut butter (the more natural the better) or a cup of finely chopped peanuts
1 tomato
1 onion
2 teaspoons curry powder (or paste, your favourite blend!)
1 cup coconut milk (or use fresh or dessicated)
3 tablespoons butter, margarine or oil
Pinch of salt

To make it:

1. Wash fresh spinach and chop.
   
2. If you are feeling dedicated, peel the tomato, for practicality, just chop.
3. Peel the onion, and chop.
4. If using them, mix peanut butter with the coconut milk.
5. Put the fat into a big frying pan, on a medium heat.
6. Add onion, tomato, pinch of salt and curry of choice. Cook for 5 mins, stirring and making sure it doesn't burn. If you are using chopped peanuts, add them now.
7. Add the spinach and cook for another 15 or 20 mins, until the spinach is cooked (if you are using frozen spinach, you will need to thaw it first)
8. If you are using grated coconut, put it into the pan straight after the spinach. If using the peanut butter/ coconut milk mixture, add it just before the spinach is cooked, and let it simmer for about 5 minutes. Stir it to make sure it doesn't burn!
   

Tips:

• Eat it with rice as a main course
• Why not add some toasted peanuts as a garnish?
• Add some leftover meat along with the onion.
• Why not wrap leftovers in a tortilla for a tasty lunch the next day?
  

photo with thanks to certified su