41 Mchicha Wa Naza  Peanut and Spinach dip Dec. 2017

Mchicha Wa Naza  Peanut and Spinach dip


2 pounds spinach, washed and stemmed

1 teaspoon salt

2 tablespoons butter

1 cup onion, chopped

1/2 tablespoon hot chile, chopped

1 cup Coconut milk

1/2 cup peanut, Dry Roasted Chopped

8 ounces cream cheese


Blanch and drain the spinach.  Chop it coarsely and reserve/

Melt the butter in a stockpot.  Add the onion and chili and stir as they cook.  Do not brown.

Add the coconut milk and peanuts and simmer over low heat for 2 or 3 minutes.

Add the softened cream cheese and mix well as it melts into the mixture.

Add the cooked spinach and heat through.