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Coconut Corn Curry (East Africa)




  1. Using a mortar and pestle or a coffee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.
  2. In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.
  3. Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.
  4. Serve over rice.

A fruit chutney makes a nice accompaniment.


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