Saturday, 31 July 2010

Karanga wari Kasori / Kasooli in Groundnut sauce (Binyebwa) / Sweet Corn in Peanut Sauce


4 corn on the cob; husk and cornsilk removed, and cut into 4 pieces
1/2 cup peanuts (roasted, skinned and ground; I used a coffee grinder);
1 tbspoon of vegetable oil
1 stem of coriander; chopped finely
1 medium onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated
3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn tumeric powder
2 tspn coriander/cumin powder
1 cup water

salt to taste

Method
1. Heat the oil in a pan, add the onions, fry until golden brown.

2. Add the tomatoes, garlic, ginger and chillies, fry for about 5 minutes, add the tumeric, coriander and cumin powders, cook for a further 5 minutes.

3. Add the peanuts

4. Add the corn, mix, until all the corn are coated by the peanut/tomato sauce. Cook for a few minutes. Add the water, cover and simmer until the corn is cooked (10 to 15 minutes).


5. Garnish with coriander, just before serving. Enjoy

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6 comments:

Jagruti જાગૃતિ said...

Our family's faviourte...I make same way too..lovely pics !

Saju said...

thank you Jagruti

Anonymous said...

you don't need to add any coconut milk?

Saju said...

No, that is a different recipe - makai paka, or sweet corn in coconut sauce.

Anonymous said...

Thank you! I have been looking for this recipe. made by someone of origin in Africa :)

R Qureshi said...

I made this today with Kuku Paka and it was very tasty - just like my Mom makes. I did not skin the tomatoes and I added a bit of lemon juice. Thank you for sharing your recipe.

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