Corn on the cob braised in a bright and aromatic coconut turmeric sauce, an easy Somali or African corn in coconut milk recipe.
SOMALI CORN IN COCONUT MILK
Galey iyo Qumbo or Somali corn in a bright coconut milk turmeric sauce. A simple recipe, ready in about 15-20 minutes, full of flavor and so comforting. And it just so happens that this recipe is also vegan and super healthy!
Corn is a staple food in many African countries, including Somalia. You can get it in form of whole grilled cobs, you can get it as cornmeal and make fufu or African polenta – Soor. You can make Somali flatbreads with white cornmeal or you can braise the corn cobs in coconut milk.
Everybody knows and loves grilled corn, fufu is more of a specialty thing that not many people outside Africa dare try cooking at home.
But these corn cobs in coconut milk sauce are so easy to make, require so few and regular ingredients, it would be a shame not to try them. They are delicious!
This is repost from 2016, at the time I was a member of the Secret Recipe Club and that is why I got to cook this beautiful recipe. I found it on Tara's Multicultural Table.
INGREDIENTS FOR SOMALI CORN
- I used pre-cooked corn that comes vaccuum packed.
- That is why the corn is ready in such a short time.
Otherwise, you will need:
- Can of coconut milk
- Tomato puree – not tomato paste
- Fine sea salt
HOW TO MAKE CORN IN COCONUT MILK?
This is such an easy recipe!
- Mix all the ingredients, except the corn and the fresh herbs, in a pot.
- Add the corn and cook for 15-20 minutes or until the corn is cooked through.
- You can lift the corn off the pan and puree the sauce to make it smoother, but it is not really necessary.
HOW TO SERVE SOMALI CORN?
I served the African corn in coconut milk with millet. Millet is also very popular in some parts of Africa and I thought it would be a good side dish. It was, we all loved the combination.
How to prepare millet?
- To prepare the millet, wash the required amount in a fine sieve.
- Cook the millet in the double amount of salted water, vegetable broth or chicken stock, so for 1 cup millet you will need 2 cups liquid.
- I prefer to use vegetable broth or chicken stock, they add more flavor.
- Bring to a boil, cover with a tight fitting lid, reduce the heat to very low and simmer very gently according to the packet's instructions, about 15 minutes on most packets I had until now.
- Remove from heat and let stand for another 10 minutes, the millet will absorb all the liquid and flavors now.
- Fluff with a fork and serve.
- Millet can be served immediately or it can be turned into a delicious salad or grain bowl when completely cool.
- Other side dishes for the somali corn could be regular polenta or African polenta, flatbread or rice.
PIN IT FOR LATER!
MORE AFRICAN RECIPES?
Nigerian Spicy Jollof Rice – a super spicy and delicious rice dish enjoyed not only in Nigeria but in many other African countries as well.
Yassa Chicken - a Senegalese chicken stew with tender chicken and caramelized onions.
Tunisian Tajine - or Tunisian frittata with chicken, potatoes, peas and lots of spices.
Moroccan Chicken Stew - an incredibly aromatic stew, chicken breast pieces and black olives in a spicy tomato sauce.
Peri Peri Chicken – spicy baked chicken, which can be either Portuguese or South African.
Corn in Coconut Milk – African Corn
- 1 onion
- 1 cup coconut milk
- 1 cup water
- ½ cup tomato puree
- 1 teaspoon turmeric
- fine sea salt
- 4 small corn on the cob
- cilantro or parsley to garnish
- cooked millet to serve optional
- Chop the onion very finely. Place the onion, coconut milk, water, tomato puree, turmeric, and salt to taste in a pan.
- Cook corn: Cut the corn into two or three pieces, place the pieces in the sauce, bring to a boil. Turn the heat to low and simmer, turning the corn around from time to time, until the corn is cooked through, about 15-20 minutes.
- Blend sauce: When the corn is cooked, you could take it out of the sauce and puree the sauce and the onions in it. That is optional, but it makes for a more velvety sauce.
- Sprinkle with chopped cilantro or parsley. Serve immediately with millet cooked in vegetable broth, for instance.
Angie@Angie's Recipes says
I want to drink that golden coconuty sauce!! This looks super!
Thank you, Angie. 🙂
Dawn @ Girl Heart Food says
Corn is one of my favourite things and I adore coconut so combining the two is just perfect! That colour looks so amazing too! Tara's blog sounds amazing. There are certainly a lot of recipes on there. So nice sometimes to venture outside the comfort zone and try to make or eat something that you haven't tried before, isn't it?
That's right, Dawn. I love trying recipes from all over the world, so Tara's blog is really helpful.
The corn looks amazing. I never cooked corn like this, only baby corn. I usually boil or grill the big one. This is a great idea, I like it a lot.
I miss porumb fiert from the street, Anca. It just doesn't taste the same if I boil it myself at home...
My gosh, you figured out a way to make corn even better! This sounds wonderful. I was being good about using turmeric in my cooking for a while and stopped for some reason...you are reminding me to use it more often again. Interestingly, I was also reading a magazine this weekend talking about how great it is for us.
Turmeric seems to be really in nowadays, I didn't even realize that before I started reading about golden milk and so.
Cheyanne @ No Spoon Necessary says
OMG, I am a corn on the cob addict, so this is TOTALLY calling my name! You always have the best picks from the SRC! This is no exception, girlie! That sauce looks amazing!! Cheers!
Thank you, Cheyanne, that is very nice of you to say. 🙂
sarah k @ the pajama chef says
i love turmeric! i never use it enough, but it sounds so great with the coconut sauce. 🙂 great src pick!
This is one I have to try! That sauce sounds and looks amazing and your presentation shows this off as a 5 star dish. Need to check out Tara's blog.
Have a look at Tara's blog, MJ, I am sure you will like it.
Oh wow! This super simple corn looks wonderful and sounds extremely flavorful. Taras blog is one of my favorites to poke through (can't wait until I get her for reveal day). This was a wonderful SRC post!
Thank you, Stephanie.
Kathy @ Beyond the Chicken Coop says
This sounds lovely and I love that it is so different than I would normally eat corn. The colors are amazing here too!
Turmeric makes everything look pretty, isn't it?
Your corn looks beautiful! So glad you enjoyed my blog! I definitely need to add some Romanian recipes. Which ones are your favorites?
Thank you for the great recipe, Tara, we really enjoyed it! There are so many great Romanian recipes, some of my favorites are Chicken Soup with Semolina Dumplings (the dumplings can be tricky, one needs to make them a couple of times to get the hang of them) or the Pea and Chicken Stew.
Sounds delicious. Will definitely add them to the list. Thanks!
Heather @ Join Us, Pull up a Chair says
This is such a different way to eat corn but I bet it's delicious! Great SRC recipe!
Thank you, Heather.
i love the color of corn already, but now it's even more beautiful! great flavors and presentation. 🙂
Thank you, Grace.
Rafeeda@The Big Sweet Tooth says
My kids absolutely love corn on cob... this would be lovely with some flatbread on the side... Awesome recipe..
Flatbread sounds great!
This looks like an interesting way to eat corn on the cob! I usually eat mine plain - this looks worth trying!
I hope you give it a try, Anne, I am sure you would like it.
Evi @ greenevi says
This looks amazing! I have never had anything like this before, but I'm sure I'd love the awesome combination of corn, coconut and turmeric 🙂
Lauren @ Sew You Think You Can Cook says
Love that you provided Tara with more culinary inspiration. Your corn looks perfect!
Kirstin Troyer says
YUM! I need to get braver with my SRC recipes...lol. Sometimes I worry we just won't like something so I stay pretty safe. I need to get out of my comfort zone.