Monday, 29 August 2011

Makai Paka / Corn on the cob in Coconut Sauce

This is an East African dish.  Makai = corn.

Ingredients
3 sweet corn on the cob; cut into 4 pieces each
salt to taste
1 400ml tin of coconut milk
1/2 tablespoon ground peanuts or almonds
2 cloves garlic; crushed
1-2 green chillies; minced
1/4 teaspoon turmeric
a little water is neccessary
juice of half a lemon
3 sprigs coriander; chopped fine

Method
1. Boil the corn in a water and salt, drain and place in a saucepan.
2. Add coconut milk, ground nuts, garlic, chillies and turmeric.
3. Bring to boil for 20 minutes, add the lemon juice
4. Garnish with coriander leaves




12 comments:

Aarthi said...

this is so delicious...I love it..Thanks for the recipe...

Pushpa said...

Creamy and perfect cobs..

Priya said...

SUper delicious dish..makai paka makes me hungry..

Jabeen said...

Recently I made this dish and did a small 'wagaar' with oil and shredded coconut. it made the gravy thicker, i was happy with results!

Saju said...

That is a good idea. I will do that next time.

Anonymous said...

My mother's Gujarati recipe :

Fry finely chopped onions until opaque. Add chopped ginger,garlic,green chillies.Add roughly grated red peanuts. Fry until they froth.Add pieces of corn on the cob,coriander and cumin powder,chillie powder and pinch turmeric.

Mix and then add grated coconut and full cream milk. Simmer gently for 1/2 hour and garnish with finely chopped green coriander.

Saju said...

sounds yum, Anon.

Nazma said...

I tried it. Turned out delicious, thanks.
Ya Ali Madad to you Beloved Chachi

Saju said...

great, glad to hear that

Anonymous said...

Can you put up a recipe for the east african kidney beans in coconut milk recipe please. thanks

Saju said...

try this recipe, and replace pigeon peas with kidney beans
http://chachiskitchen.blogspot.co.uk/2007/01/bharazi-pegeon-peas-in-coconut-sauce.html

Zahid Khan said...

I use 3 fresh tomatoes grated Cooked in gravy & comes out lovely

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