This Tanzanian recipe for Curried Spinach and Peanut Butter is one of the more than 260 African recipes contained in the African Recipes Cookbook.
Indians sailed their dhows across the Indian ocean to Zanzibar, the Tanzanian Spice Island off the east coast of Africa, to trade, for centuries before the arrival of the colonial powers.
Some settled there, bringing their own spices for curry with them.
This curried spinach recipe is as a result of this trading activity and the Indian settlers
2 lbs [900g] spinach (collards may be substituted)
1˝ oz [40g] peanut butter
2 tsp [10cc] curry powder
1 cup [250cc]coconut milk
3 Tbsp [45cc] cooking oil
1 tsp [5cc] salt
How to make the Spinach Curry
Wash the spinach, roll leaves together and chop.
Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.
Peel and chop the onion.
Mix the peanut butter with the coconut milk.
Heat the oil over medium heat in a large frying pan.
Add the onion, tomato, salt and curry powder and sauté for 5 minutes, or until the onion becomes soft and translucent.
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
Add the peanut butter and coconut milk mixture.
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
The curried spinach and peanut butter may be served as a side dish, or as a full meal when served with rice, ugali or samp and beans
Pick another Traditional African or South African Recipe from the wide variety on this website
just click on a link at the bottom of this page or use the side menu
We show you how to make Coconut Milk and Ugali as well as Samp and Beans together with other dishes, which you can liven up with this tasty Curried Spinach and Peanut Butter,
in the Africhef African Recipes Cookbook
We are sure that you will enjoy this recipe and the intriguing blend of curry and peanut butter with the spinach in this Tanzanian recipe
from the Africhef African Recipes Cookbook.
All content and design copyright ©2003/16 Michael Tracey and Africhef.com