This spinach dish is really common in Zanzibar, Tanzania and parts of the Swahili coast known as ‘Mchicha’ or ‘Mboga’. I like to think it’s an elevated way to having traditional creamed spinach in the UK. We live for coconut and this is just one of the millions of ways we use it. The dish is so simple, can be whipped up in a couple of minutes, acts as a great side dish, perfect on your morning toast, also wonderful to mop up with some paratha or naan!

Cooking Notes:

• You can use frozen spinach for this, actually much easier if you want to make a lot.

• My recipe uses tinned coconut milk but you can use powdered and mix it.

• We like our food spicy, but if you’re not a fan you can miss this out!

Method

1. Begin by sauteeing your onions, we just want them to sweat slightly.

2. Add in the spinach, coconut milk, chilli and salt and place on medium to high heat with the lid and leave to boil till the spinach has wilted.

3. At this stage you'll have a very soupy coconut spinach, keep the lid off and leave to bubble and reduce till most the liquid has evaporated and you have a thick creamy spinach.

4. Enjoy!

Ingredients

• 600g Spinach

• 400ml Tinned Coconut Milk

• 1 Red Chilli (chopped)

• 1 Onion (sliced thinly)

• 1 TSP Turmeric

• Neutral Oil

• Salt