Makai Paka (East Africa)

This East African dish is a feast for the senses! With tender corn kernels swimming in fragrant coconut sauce, and a blend of spices that tickle your taste buds, every bite is like a culinary adventure.

Instructions

1. 1

   Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.

2. 2

   Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.

3. 3

   In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.

4. 4

   Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.

5. 5

   Transfer the corn and sauce to a serving bowl and garnish with cilantro.

6. 6

   Enjoy!

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