Spinach with Peanut Sauce

Ingredients

In the original Spinaci alla genovese, the spinach is typically sautéed with garlic and olive oil. In this adapted version, the spinach is blanched to retain its vibrant color and crisp texture. Additionally, the Italian flavors are replaced with the rich and nutty taste of Burundian peanut sauce, which adds a unique twist to the dish. We alse have the original recipe for Spinaci alla genovese, so you can check it out.

• 500g (1.1 lb) spinach 500g (1.1 lb) spinach
• 200g (7 oz) roasted peanuts 200g (7 oz) roasted peanuts
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 4g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the spinach thoroughly and remove any tough stems.
2. 2.
   Bring a large pot of water to a boil. Add a pinch of salt.
3. 3.
   Blanch the spinach in the boiling water for 1-2 minutes, then immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
4. 4.
   In a blender or food processor, grind the roasted peanuts until they form a smooth paste.
5. 5.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the diced tomatoes, ground cumin, paprika, chili powder, and salt. Cook for 5 minutes, until the tomatoes soften.
7. 7.
   Stir in the peanut paste and cook for an additional 2-3 minutes, until the sauce thickens.
8. 8.
   Add the blanched spinach to the pan and toss gently to coat it with the peanut sauce. Cook for 2-3 minutes, until the spinach is heated through.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color and crisp texture.
• Roasted peanuts — Use unsalted roasted peanuts for a healthier option. If you prefer a smoother sauce, you can remove the skins from the peanuts before grinding.

Tips & Tricks

• For a spicier version, add more chili powder or fresh chili peppers.
• Serve Makande ya Mchicha with steamed rice or ugali (a traditional Burundian cornmeal dish) for a complete meal.
• If you prefer a smoother sauce, you can strain the peanut paste before adding it to the pan.
• Garnish with chopped fresh cilantro or parsley for added freshness and flavor.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve Makande ya Mchicha hot as a main dish, accompanied by your choice of rice or ugali. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Transfer the Makande ya Mchicha to a serving dish and garnish with a sprinkle of paprika and a few whole roasted peanuts. The vibrant green spinach and golden brown peanut sauce create an appealing contrast that will entice your guests.