Mehicha wa nazi na karanga - Spinach with coconut and peanuts
Serves 6 people
1 lb spinach
1 cup coconut milk
½ cup finely crushed roasted peanuts
1 medium onions, chopped
270ml Ukuva iAfrica Zulu BBQ/cooking sauce with fire roasted tomato
2tsp Ukuva iAfrica Zulu Fire Sauce chilli sauce
1 tbs. Vegetable oil
Ukuva iAfrica Khoisan Seaweed Salt to taste
Method
1. Wash the spinach thoroughly in salted water, then chop very finely and drain.
2. Saute the chopped onions in vegetable oil until soft and add the spinach and cook for 3-5 minutes.
3. Add the Ukuva iAfrica Zulu BBQ/cooking sauce with fire roasted tomato, Ukuva iAfrica Zulu Fire Sauce chilli sauce, chopped peanuts and coconut milk and cook for a further 10-15 minutes until tender.
4. Serve hot with rice, chapatis or ugali
Mehicha wa nazi na karanga - Spinach with coconut and peanuts
Serves 6 people
1. Wash the spinach thoroughly in salted water, then chop very finely and drain.
2. Saute the chopped onions in vegetable oil until soft and add the spinach and cook for 3-5 minutes.
3. Add the Ukuva iAfrica Zulu BBQ/cooking sauce with fire roasted tomato, Ukuva iAfrica Zulu Fire Sauce chilli sauce, chopped peanuts and coconut milk and cook for a further 10-15 minutes until tender.
4. Serve hot with rice, chapatis or ugali
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