If you want something that is quick and easy to make you can’t go past corn in coconut sauce. This is one of those dishes that taste so complex that you’d think it takes massive effort to prepare. In fact what you do is literally put everything into the pot and enjoy the easy fruit of your labour!
The only spice in this tropical dish is turmeric, which gives the corn a subtle earthy flavour and a lovely golden colour.
Corn is a staple food in much of Africa. In Somalia we eat it in a variety of ways – as a stiff polenta like dish called soor or as a porridge. Cooking it with coconut is my favourite way of preparing corn. I usually serve this as a side dish. It goes well with meat or vegetables.
Yellow or white corn on the cob, washed and cut into 10cm lengths
1 cup coconut milk powder or a cup of tinned coconut milk
1 cup water
1 large onion, diced
½ cup tomato puree
1 tsp ground turmeric
Salt to taste
Place all the ingredients into a large saucepan and cook on a low heat for 10 - 15 minutes. How easy is that?
You can use light coconut milk if you are watching your figure!
This recipe makes enough for six to eight people as a side dish.