Mchicha

Preparation

1. Heat the vegetable oil in a large pot over medium heat, then add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and ginger, cooking for 1 minute until fragrant, then add the minced hot pepper if using.
2. Add the chopped fresh spinach to the pot in batches if necessary, stirring each batch down as it wilts before adding more. Once all the spinach is wilted, cook for another 2-3 minutes while stirring occasionally.
3. In a small bowl, mix the ground peanuts or peanut butter with a small amount of warm water or coconut milk to create a smooth paste without lumps, then slowly stir this mixture into the pot with the spinach, mixing thoroughly to incorporate evenly. Pour in the remaining coconut milk and stir well.
4. Add the salt, black pepper, and hot pepper if using, then bring to a simmer over medium heat. Simmer uncovered for 10-15 minutes, stirring occasionally, until the mchicha becomes thick and creamy with the peanuts and coconut binding the spinach. The dish should coat the back of a spoon when finished. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.