Mangu

mchicha

Next Dish: Manti

Mchicha is a traditional Tanzanian dish made primarily from amaranth leaves, which are known locally as mchicha. The dish often includes other ingredients such as onions, tomatoes, and peanuts, and is typically seasoned with salt, pepper, and sometimes coconut milk. It is commonly served with ugali (a type of cornmeal porridge) or rice. The dish is a significant source of vitamins A and C, calcium, iron, and protein.

vegetable oil

curry powder

salt

coconut milk

Amaranth

chopped tomatoes

green pepper

onion

spinach

Recipe

Ingredients:

  • 1 bunch of fresh spinach or amaranth leaves (mchicha)

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 1 green pepper, chopped

  • 1 tablespoon of vegetable oil

  • 1 teaspoon of curry powder

  • Salt to taste

  • 1 cup of coconut milk


Instructions:

  1. Rinse the spinach or amaranth leaves thoroughly and chop them into small pieces.

  2. In a large pan, heat the vegetable oil over medium heat.

  3. Add the chopped onion to the pan and sauté until it becomes translucent.

  4. Add the chopped tomatoes and green pepper to the pan and continue to sauté until they are soft.

  5. Stir in the curry powder and salt to taste.

  6. Add the chopped spinach or amaranth leaves to the pan and sauté until they are wilted.

  7. Pour the coconut milk into the pan and stir to combine.

  8. Reduce the heat to low and let the mixture simmer for about 10 minutes, or until the flavors are well combined.

  9. Serve the mchicha warm, as a side dish or main course.