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.