Mchicha na Njegere wa Nazi

Ingredients for 4 servings:

• 300 g leaf spinach, finely chopped or frozen, whole leaves
• 4 tbsp coconut powder
• 1 carrot(s)
• 1 onion(s)
• 1 tomato(s), chopped
• 1 tsp tomato paste
• 1 chili pepper(s)
• 1 tsp curry
• n. B. water
• 1 cup peas
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Spinach with peas in coconut

Place the spinach and 1/4 cup of water over medium heat. If using frozen spinach, cook over medium heat until thawed, then cook on high for 10 minutes. Some of the water should evaporate. Meanwhile, puree the onion, carrot, tomato, chili, coconut powder, 1 cup of water, and tomato paste in a blender. Add this mixture to the spinach pot and stir in. Season with salt and curry powder. Add the frozen peas and cook for 10 minutes, then reduce the heat to low for another 10 minutes. Once the peas are tender and most of the liquid has evaporated, the mchicha is ready. Serve with ugali and fried meat (chicken, fish, etc.).