| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Main dish, African, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Corn kernels, fresh/frozen |
| 3 | tb | Poppy seeds |
| 1 | ts | Coriander seeds |
| 1 | ts | Sesame seeds |
| 1 | tb | Ginger, grated |
| 2 | Chili peppers | |
| 3/4 | c | Coconut, shredded |
| 1/2 | c | Peanuts |
| 3 | tb | Ghee |
| 1 | ts | Salt |
| 5 | c | Coconut milk |
INSTRUCTIONS
Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Add the corn, salt & coconut milk & simmer until the sauce reduces by half & becomes thick, 15 minutes or so. Serve over rice.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”