Mchicha – Tanzanian Spinach and Peanut Curry

I’m finally back to posting recipes. It’s taken me a minute to get to this point. I have been busy learning how to translate what I know to life here in Tanzania. I’m now using a propane cook top which is harder to control the temperature. I’m learning what’s available and where to get it. I’m learning how the same spices and seasonings here differ in strength and flavor. Today’s recipe is for Tanzanian Spinach and Peanut Curry, also know as Mchicha.

pickingspinachI am blessed to have access to a nice patch of organic spinach growing here in the compound. I picked this batch just before cooking it. Traditionally mchicha is made with amaranth greens. Spinach is similar in flavor and is often used as well. It is often served with ugali, an east African staple food usually made with maize (corn) flour cooked into a smooth mush or porridge. You can also serve Mchicha with rice.

The other ingredients include onion, tomato, peanut butter, coconut milk, salt and curry powder. I omitted the use of oil to make this an oil free dish. I just added my onions and tomato to a dry hot pan and stirred often to prevent it from sticking.

I bet this recipe would be good with other greens as well. You might decide to add a hot pepper too. I know I will be experimenting with this one. I’d love to hear what you try too.


Mchicha - Tanzanian Spinach and Peanut Curry
Prep time
Cook/Dehydrate time
Total time
A Tanzanian greens recipe with peanut butter and coconut milk. Serve with rice or ugali.
Recipe type: Side Dish
Cuisine: African
Serves: 2-4
  • 2 lbs spinach or amaranth greens
  • 2 TBL peanut butter
  • 2 medium tomatoes
  • 1 medium red onions
  • 2-3 tsp curry powder
  • 1 cup coconut milk
  • 1 tsp salt
  • Ground black pepper
  1. In a small bowl whisk the peanut butter and coconut milk until smooth
  2. Chop the tomatoes and onions
  3. Rough chop the spinach
  4. Heat your skillet
  5. Add onions, tomatoes, salt and curry powder
  6. Cook, stirring often until onions are soft
  7. Add the spinach and cook until soft but not mushy
  8. Add the coconut, peanut butter mixture and stir to mix well
  9. Continue to cook stirring often until heated through
  10. Serve with freshly ground pepper

So, that’s my first recipe post from East Africa. I’ll be sharing more of the recipes I discover here as I explore the many taste delights around Tanzania.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

2 Comments on “Mchicha – Tanzanian Spinach and Peanut Curry

08/31/2016 at 11:24 am

Nice following your post. I am from kenya living in Nairobi and a beginner vegan in line with my kemetic spirituality. My lifestyle is not common in my country. My family is Christian and also eat a lot of meat. I will keep connected. Hotep

Ama Opare
08/31/2016 at 12:54 pm

ndugi you might check out this sister and the resources she shares. She is in Nairobi right now highlighting the vegan options in and around the area.


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