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Coconut Corn Curry (East Africa)


  • 4 cups fresh corn kernels
  • 3 tablespoons poppy seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds
  • 1 tablespoon fresh ginger, grated
  • 2 chile peppers or 1 teaspoon cayenne pepper
  • 3/4 cup shredded, unsweetened coconut
  • 1/2 cup peanuts
  • 3 tablespoons butter or ghee
  • 1 teaspoon sea salt
  • 5 cups coconut milk


  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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