Mchicha East African Spinach
Dive into the vibrant flavors of East Africa with this Mchicha recipe, a comforting and nutritious spinach dish enriched with the creamy goodness of coconut milk. Packed with earthy turmeric, aromatic garlic, ginger, and the subtle heat of optional chili, this dish is a perfect balance of spice and creaminess. The sautéed onions and tomatoes create a rich base that infuses the spinach with layered flavors, while a hint of black pepper ties it all together. Ready in just 25 minutes, Mchicha is not only quick and easy to make but also incredibly versatile—serve it as a wholesome side dish or pair it with steamed rice, soft chapati, or traditional ugali for a hearty vegetarian meal. Perfect for lovers of global cuisine, this authentic East African spinach recipe is a must-try for adding warmth and variety to your dinner table!
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 1 medium (finely chopped) Onion
- 1 medium (diced) Tomato
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 200 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground turmeric
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Water
- 1 small (finely chopped) Chili (optional)
Instructions
Prepare the spinach by washing thoroughly, removing any tough stems, and roughly chopping the leaves.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion to the pan and sauté for 2-3 minutes until softened and slightly golden.
Stir in the minced garlic, grated ginger, and optional chopped chili. Cook for another minute until fragrant.
Add the diced tomato and cook for 2-3 minutes, letting it soften and break down into a sauce-like consistency.
Sprinkle in the ground turmeric, salt, and black pepper. Stir to combine evenly with the tomato mixture.
Add the chopped spinach to the pan. Pour in the water and cover the pan. Let the spinach cook for 3-4 minutes until wilted, stirring occasionally to ensure even cooking.
Lower the heat and pour in the coconut milk. Stir to combine with the spinach. Simmer uncovered for another 4-5 minutes until the flavors meld together and the sauce thickens slightly.
Taste and adjust seasoning with more salt and pepper if needed.
Remove from heat and serve the Mchicha warm as a side dish or as a main course with steamed rice, ugali, or chapati.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 31.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
