Mchicha (east African Spinach
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 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
Recipe
- 1 place spinach and salt in a heavy 4-5 quart casserole.
- 2 cover tightly and cook over medium heat until spinach is tender, about 10 minutes.
- 3 drain spinach, squeezing it completely dry a handful at a time.
- 4 chop coarsely and set aside.
- 5 melt butter in a large, heavy skillet over moderate heat.
- 6 add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes.
- 7 stir in coconut milk and peanuts and bring to a simmer over moderate heat.
- 8 reduce heat to its lowest point.
- 9 cook uncovered, stirring frequently, 2-3 minutes.
- 10 add spinach and cook until heated through, 4-5 minutes more.
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