Coconut Cranberry Spinach: Recipe #129

This is a fantastic coconut cranberry spinach dish originally from Tanzania (called mchicha wa nazi). It has spinach, onions, and cranberries simmered in coconut milk, and I threw a bit of roasted chicken in too. We served it over rice, but it would also make a nourishing meal on its own. It’s too good not to try it!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 total)

1 tbsp coconut oil – $0.55
1 onion, chopped – $0.50
1 bunch spinach, chopped – $1.89
1 can coconut milk – $1.99
1 cup dried cranberries – $1.92
1/2 cup leftover roast chicken (optional)
Salt and pepper to taste

Directions for Coconut Cranberry Spinach

1. Peel and chop the onion. Wash the spinach. Assemble the ingredients. In a large pan, heat the coconut oil over medium high heat, then add the onion. Cook for 5-10 minutes until it gets soft and translucent but not too brown.

2. Add the chopped spinach and stir to combine, then add the cranberries and mix them in. Add the can of coconut milk, stir, and let simmer for a few minutes until the spinach has wilted.

3. Taste for seasonings and add salt and pepper as needed. Add the chicken if using. Serve hot over rice or on its own. Enjoy the nourishing deliciousness!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour 
  • Servings: 3 = lots of leftovers 
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!