Simmered Mchicha Spinach and Peanut Stew

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A comforting Tanzanian stew of mchicha (amaranth or spinach) cooked slowly with creamy roasted peanuts and aromatic spices for a rich, nutty flavor. This African-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh mchicha leaves or spinach, roasted peanuts, unsalted, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups, chopped fresh mchicha leaves or spinach
• 1/2 cup, finely ground roasted peanuts, unsalted
• 1 large, diced onion
• 1 large, chopped tomato
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 2 cups water
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 large diced onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 1 large chopped tomato and 1 tsp ground coriander; cook for 5 minutes until the tomato breaks down and the mixture thickens.
5. Step 5: Pour in 2 cups water and bring to a gentle boil.
6. Step 6: Add 6 cups chopped mchicha leaves or spinach, stirring to combine. Cover and simmer for 10 minutes until the greens are tender.
7. Step 7: Stir in 1/2 cup finely ground roasted peanuts, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes, stirring often, until the stew thickens and the peanuts are fully incorporated.
8. Step 8: Serve warm as a hearty side or main dish with ugali or rice.