African Corn in Coconut Milk
This recipe for African corn in coconut milk is simple and made with just a few ingredients; it's a delightful and aromatic corn recipe for any day of the week.
Servings: 4 servings
Calories: 274kcal
Ingredients
- 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 Note
- cilantro or parsley to garnish
- cooked millet to serve, optional
Instructions
- Combine ingredients: Chop the onion very finely. Place the onion, coconut milk, water, tomato puree, turmeric, and salt to taste in a pan.1 onion + 1 cup coconut milk/ 240 ml + 1 cup water/ 240 ml + ½ cup tomato puree/ 125 ml + 1 teaspoon turmeric + fine sea salt
- Cook corn: Cut the corn into two or three pieces, place the pieces in the sauce, and 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.4 small corn on the cob
- 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.cilantro + cooked millet
Notes
Corn: I used pre-cooked corn that comes vacuum-packed. That is why the corn is ready in such a short time.
Nutrition
Serving: 1/4 of the dish | Calories: 274kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 392mg | Fiber: 4g | Sugar: 7g