African Mchicha Stew

This recipe comes from our growers themselves! This is a recipe they use on a regular basis.

Serves 3-4

Ingredients
1 cup finely chopped onion
1 cup coconut milk
1 T. finely chopped fresh chili pepper
1 bunch mchicha, washed and trimmed
1 t. salt (or to taste)
2 T. butter
1/2 cup unsalted dry roasted peanuts, ground

Preparation 
1. Place mchicha and salt in a heavy 4-5 quart casserole, cover tightly and cook over medium heat until tender, about 10 minutes.

2. Drain mchicha, squeezing it completely dry a handful at a time. Chop coarsely and set aside.

3. 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.
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4. Reduce heat to its lowest point. Cook uncovered, stirring frequently, 2-3 minutes. Add spinach and cook until heated through, 4-5 minutes more.