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Vegetarian, Africa and overseas

Coconut mchicha with ugali

Mchicha is a Tanzanian dish of spinach simmered in a tomato and coconut milk sauce, served with ugali, a firm cornmeal dough. For 4 people, it takes 40 minutes and stays easy to make, at about €1.40 per serving. The key is pressing the cooked spinach lightly so the sauce stays creamy instead of watery.

Tonight, Tanzania is calling with mchicha, tender spinach simmered in coconut milk, tomatoes and onions, served with ugali.

Coconut mchicha with ugali
Total time
40 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The spinach softens into a tomato sauce rounded out by coconut milk, which adds a gentle sweetness without masking the vegetable's flavor. Garlic and onion build the base, tomato brings acidity, and the result feels comforting yet light in texture, nothing like a flat puree. Ugali comes alongside as firm dough balls you tear off to scoop up the sauce.

This is a perfect weeknight dish when you want something quick without skimping on flavor, and kids tend to enjoy it since the coconut milk softens the natural bitterness of spinach. It also works well for a Sunday when you feel like trying a different cuisine, with no hard to find ingredients involved.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 1 kg
  • Onion 2
  • Tomatoes 3
  • Garlic 2 cloves

Pantry

  • Coconut milkoften in the pantry 30 cl
  • White cornmealoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cook the sliced onions and garlic in the oil until translucent. 6 min

    Keep the heat medium, the onions should soften without browning.

  2. Add the diced tomatoes and let them break down. 8 min

    Mash them against the pot to form a sauce.

  3. Add the washed spinach by handfuls and let it wilt down, then pour in the coconut milk, salt and pepper. 10 min

    The spinach shrinks by half, add it in several batches.

  4. Let it simmer gently so the coconut milk coats the spinach well. 8 min

    Leave it uncovered, the milk thickens better that way.

  5. Boil 1 liter of salted water, pour in the cornmeal in a steady stream, stir vigorously until it forms a firm dough and serve it in balls alongside the mchicha. 15 min

    If you can't find white cornmeal, yellow polenta works just as well.

Our tips to get it right

  • Pick fresh, firm spinach, it releases less water during cooking than spinach that's already wilted.
  • Really mash the tomatoes against the pot so they form a smooth sauce before you add the spinach.
  • Pour the cornmeal in slowly while whisking nonstop, otherwise it clumps and becomes hard to smooth out.

The variations

  • Swap fresh spinach for frozen chopped spinach, thawed and well drained before cooking.
  • Add chickpeas or crushed peanuts to the sauce for a heartier, more protein rich version.
  • For rushed kids, serve the ugali with just a bit of blended sauce, less green looking and milder in taste.

What to serve it with

  • Warm ugali balls
  • Plain white rice
  • Ginger tea

Storage

Mchicha keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, though the ugali should always be made fresh. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you replace the white cornmeal with something else?

Yes, regular yellow polenta works well and gives a slightly more colorful ugali. The taste stays close and the texture just as firm.

Can you make mchicha ahead of time?

Yes, make the spinach sauce the day before and reheat it gently before serving. The ugali should always be made just before eating, since it firms up as it cools.

Why press the cooked spinach before mixing it in?

Spinach releases a lot of water as it cooks, which can water down the coconut milk sauce. Pressing it lightly keeps the texture creamy and concentrated.

Does mchicha work for kids who don't like spinach?

Often yes, since the coconut milk softens the natural bitterness of spinach. Serving it with ugali balls to dip also helps the vegetable go down easier.

How long does it take to make a coconut mchicha with ugali?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a coconut mchicha with ugali?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a coconut mchicha with ugali cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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