Makai Paka

Makai Paka

I first heard about Makai Paka from a Tasty recipe a few weeks ago. A coconut milk curry with whole corn cobs sounded fabulous. As a Nebraskan, I’m always looking for corn recipes, what a pity I found this just after corn season ended

Since this dish is obviously Indian inspired, I started the dish as I would a regular Indian curry

1 tbsp butter, sputter 1 tsp cumin seeds, add 1 pinch asafetida, 1 tsp turmeric and 1 dried chili. To the hot oil, add 1 can crushed tomatoes with 3 chopped garlic cloves, 1tbsp of cumin and 1 tbsp of coriander powder .Cook till the water evaporates (7-10 min). Add 1 can coconut milk and 1 cup water. Add 3 corn cobs cut into halves (I used frozen) and 1 cup frozen corn kernels. Boil for 10 min, squeeze half a lemon and add some chopped cilantro.

Serve with rice or roti. Total cook time: 30 min, actual effort: chopping garlic cloves and cilantro and opening cans (less than 5 min)

https://tasty.co/recipe/makai-paka-east-africa