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Ethiopia : Coconut Corn Curry
More by user: fwitcher
Created: 21st Jul 2009
Modified: 21st Jul 2009
Type:
Vegetarian
Sources:
The Africa News Cookbook
Servings:
4-6 servings
Time:
approximately 30 min
Ingredients
  • 4 cups fresh or frozen kernels
  • 3 tblsp. poppy seeds
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. sesame seeds
  • 1 tblsp. frsh ginger, grated
  • 2 chili peppers, or 1 tsp. cayenne pepper
  • meat from1/2 of a fresh coconut, grated, or 3/4 cup packaged, shredded coconut (unsweetend)
  • 1/2 cup peanuts
  • 3 tblsp. butter or clarified butter
  • 1 tsp. salt
  • 5-6 cups coconut milk
Directions

Cook the corn by boiling in a small amount of water until tender. Drain and set aside.

Using a mortar and pestle, blender or food processor, grind all the spices, the coconut meat and the peanuts into a smooth paste. In a large, heavy skillet or stew pot, heat the butter and fry the paste for 4-5 minutes, stirring constantly. Add the corn, salt and coconut milk, reduce heat, and simmer until sauce becomes fairly thick, about 10-15 minutes. Stir occasionally to prevent sticking. Serve over rice.




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