🇰🇲 Comorian Cuisine

Madaba ya Nazi

Coconut Spinach

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 186 kcal

Tender greens slowly braised in thick coconut milk until silky smooth, seasoned with garlic and a hint of chili. A simple yet deeply satisfying side dish found at every Comorian table.

Ingredients

500g fresh spinach or amaranth greens, washed and chopped
300ml thick coconut milk
1 medium onion, finely sliced
3 cloves garlic, minced
1 small red chili, seeded and minced
1 tablespoon coconut oil
Salt to taste

Instructions

1 Heat coconut oil in a saucepan over medium heat. Saute onion for 3 minutes until translucent.
2 Add garlic and chili, cook 1 minute until fragrant.
3 Add chopped greens in batches, letting each batch wilt before adding more.
4 Pour in coconut milk and stir well. Reduce heat to low.
5 Simmer uncovered for 20 minutes, stirring occasionally, until greens are very tender and sauce has thickened.
6 Season with salt and serve hot alongside rice.

Did You Know?

Comorian grandmothers say the secret to perfect madaba ya nazi is patience. You must let the coconut milk reduce until it practically becomes coconut oil, concentrating the flavor into the greens.