1 August, 2017
Mchicha Wa Nazi (Creamed Spinach)
Recipe Category: Side Dish, Vegetarian
Serves: 4-6
Ingredients:
3 tablespoons vegetable oil
2 medium red onions, minced
2 plum tomatoes, cored and minced
½ to 1 serrano chili, seeded and minced
2 packages (10-ounce each) frozen spinach, thawed
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ cup coconut-milk powder
⅓ cup warm water
Preparation:
Heat the oil in a medium saucepan or pot over medium heat; saute the onions until they begin to soften, 5 to 7 minutes. Add the tomatoes and chili and cook, stirring occasionally, 3 minutes.
Stir in ⅓ cup water, spinach, cumin, and salt, and bring to a simmer. Decrease the heat to low and cook, covered, until the tomatoes and onions are completely soft and the spinach is extra tender, 20 to 25 minutes.
In a small bowl, dissolve the coconut-milk powder in the warm water. Stir the coconut-milk mixture into the spinach and continue cooking, covered, on low heat until slightly thickened, about 10 minutes.
Notes:
The flavor develops in the last 10 minutes of cooking, so be sure to let it simmer for the full 30 to 35 minutes.
This vegan dish from Zanzabar was a featured recipe on Anthony Bourdain’s website: www.explorepartsunknown.com/oman/recipe-mchicha-wa-nazi/
Courtesy of “The Food of Oman” (Andrews McMeel, 2015)