December 09, 2017

Ingredients

  • 1 cup finely chopped onion
  • 1 cup coconut milk
  • 1 tablespoon finely chopped fresh chili pepper
  • 1 bunch mchicha, washed and trimmed (spinach can be substituted if mchicha is not available)
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons butter
  • ½ cup unsalted dry roasted peanuts, ground

Instructions

Place mchicha and salt in a heavy 4–5 quart casserole, cover tightly and cook over medium heat until tender, about 10 minutes. Drain mchicha, squeezing it completely dry a handful at a time. Chop coarsely and set aside. Melt butter in a large, heavy skillet over moderate heat. Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes. Stir in coconut milk and peanuts and bring to a simmer over moderate heat. Reduce heat to its lowest point. Cook uncovered, stirring frequently, 2–3 minutes. Add mchicha and cook until heated through, 4–5 minutes more.

Ingredients

  • 1 cup finely chopped onion
  • 1 cup coconut milk
  • 1 tablespoon finely chopped fresh chili pepper
  • 1 bunch mchicha, washed and trimmed (spinach can be substituted if mchicha is not available)
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons butter
  • ½ cup unsalted dry roasted peanuts, ground
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