Tanzanian · side

Mchicha (Amaranth Greens in Coconut Milk)

Mchicha (Amaranth Greens in Coconut Milk) reads richness 4.8, nutty 4.7 and allium 4.3 on Palate's 0–10 flavor X-ray — a Tanzanian side, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 4.8 · Nutty 4.7 · Allium 4.3 · Sweetness 3.7 · Salinity 3.6 · Fruity 2.4 · Heat 2.4 · Umami 2.3 · Earthy 2.2 · Sourness 2.0 · Floral 1.8 · Warm Spice 1.6 · Bitterness 1.2 · Herbaceous 1.1

What's in it (10)

• amaranth leaves — 700 g
• vegetable oil — 27 g
• onion — 150 g
• garlic — 9 g
• tomatoes — 250 g
• coconut milk — 230 g
• peanuts — 60 g
• salt — 5 g
• ground black pepper — 3 g
• green chili — 100 g

Time & effort: about 40 min · effort: medium

Nutrition (per 100 g, engine-estimated): 77.5 kcal, 1.5 g protein, 6.8 g fat, 3.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Wash the amaranth in two changes of water - it grows low and carries grit - then chop the leaves and any tender stems coarsely.
2. Pound the roasted peanuts in a mortar to a coarse, sandy powder. Do not take them to butter; the point is body and a slight grain, not a smooth sauce.
3. Heat the oil in a wide pan over medium heat and cook the onion 6 minutes until soft.
4. Add the garlic and cook 1 minute, then add the chopped tomatoes, salt and pepper and cook 6 minutes until they collapse.
5. Add the amaranth in handfuls, turning each one through until it wilts, about 3 minutes in all. It will lose most of its volume, so do not be alarmed by how much you started with.
6. Pour in the coconut milk, add the slit chilli, and simmer gently 8 minutes, uncovered.
7. Stir in the pounded peanuts and cook a final 4 minutes, until the sauce thickens and clings to the greens. Serve with ugali or rice.

Dishes with a similar flavor shape

• Vegetable Korma with Coconut Rice — Indian
• Beans Poriyal (Dry Green Beans with Coconut) — Indian · Tamil Nadu
• Muriwo Unedovi (Greens in Peanut Butter) — Zimbabwean
• Crispy Potato-Paneer Dumplings in Cashew-Tomato Cream Sauce — Indian
• Ifisashi — Zambian

Keep reading: what richness, nutty, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.