- 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
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.