This was good and very rich. A little definitely fills you up. I used crunchy peanut butter and upped all the spices plus added pepper. Thanks!
Great version of mchicha! I went to high school in Tanzania and learned how to make it from my friends' parents. In the Iringa area they didn't use peanut butter or peanuts, though, and usually added garlic to the onion. I love how much thicker and creamier it is with the peanut butter addition! Sometimes, depending on availability, mchicha would be just tomato, onion, garlic, and greens (the greens would be a bit different from our spinach here). When money was tight, you'd eat it with ugali, a sort of corn mash thicker than grits, but over rice was my favorite.
I've been making this for a couple of years (although I just had it to look again because MyCookbook lost a bunch if its links) and it's amazing! We love it over white rice with some naan on the side. (Yes, I know it's not Indian, but it really works well with naan!)
great recipe and so easy to make. Great hit with my vegetarian guests. I will be using more tomato and onion next time. I felt there wasn't enough of this in it. delicious!
This was so good! Other reviewer comments about "wolfing it down" and "licking the bowl" are quite appropriate!
Very good! Thanks for sharing the recipe!
Oh yum - 10 stars for this one!!! I just made it for lunch and I am still licking the bowl. I didn't make it very traditionally, but it was still good. I don't use coconut milk, so instead I used rice milk with a little coconut extract added and thickened with a pinch of cornstarch while it simmered. I can only imagine how good it would be with the richness of the coconut milk! I also added a shredded zucchini and served over brown rice. This was SO good and I will be making it very often - thanks!
This was wonderful. The only substitution I made was with the tomatoes. I used some rehydrated sundried tomatoes. I will definately be making this again.
Made half a recipe. It was a big hit with our vegetarian exchange student. He wolfed it down, and hubby and I each got a tablespoon. I used ghee, baby spinach (which cooked much more quickly), half a tin of chopped tomatoes and Hot Madras Curry Powder. I 'melted' the peanut butter in the microwave for 15 seconds, so it was easier to mix with the coconut milk.
This is absolutely delightful. I scaled to half as I wasn't sure how the kids would take to this and, although they weren't too keen, DH and I LOVED it and ate it all up. This really has a fabulous blend of flavours and was a great accompaniment to some salmon.