Mchicha ya Nazi (Tanzanian Spinach with Coconut)
A simple yet flavorful side dish made from tender spinach cooked in a rich and creamy coconut milk sauce, often seasoned with garlic, ginger, and a hint of chili.
🧂 Ingredients
- 1 kg Fresh spinach(washed and roughly chopped)
- 1 can (400ml) Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1 small Chili pepper (optional)(finely chopped)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add the minced garlic, grated ginger, and optional chopped chili pepper. Cook for another minute until fragrant.
⏱️ 1 minute💡 Tip: Be careful not to burn the garlic. - 3
Pour in the coconut milk and bring to a gentle simmer. Let it cook for about 5 minutes to slightly thicken.
⏱️ 5 minutes💡 Tip: Stir occasionally to prevent sticking. - 4
Add the chopped spinach to the pan. It will seem like a lot, but it will wilt down significantly.
💡 Tip: You may need to add the spinach in batches. - 5
Stir the spinach into the coconut milk mixture. Cover the pan and cook for about 5-7 minutes, or until the spinach is tender and wilted.
⏱️ 7 minutes💡 Tip: Stir occasionally to ensure even cooking. - 6
Season with salt and black pepper to taste. Stir well and serve hot.
💡 Tip: Taste and adjust seasoning as needed.
💡 Pro Tips
- ✓For a richer flavor, use good quality full-fat coconut milk.
- ✓If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes.
- ✓You can add other vegetables like tomatoes or bell peppers along with the spinach.
🔄 Variations
- Add a squeeze of lime or lemon juice at the end for a touch of acidity.
- Incorporate other leafy greens like kale or collard greens.
- For added protein, stir in some cooked chickpeas or lentils.