Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn. Here, as such the coconut curry is not smeared on the corn as the name indicates but it is cooked in it.
With influence from the Arabic, Indian and African cuisines, this curry comes together within 15 minutes if you’re using canned corn and coconut milk. I think, that this version of makai paka was created by fast food restaurants to cater for the vegetarians.
Makai Pakka(Corn in Coconut Cream)
- 3 corn on the cob
- 1 Packet of coconut cream
- 1-2 small fresh tomatoes
- 1/4 teaspoon(tsp) turmeric
- 1 tablespoon(tbsp) chopped coriander leaves for garnishing salt to taste
- 1 pint water
- 1/2 teaspoon(tsp) garlic paste ground green chillies to taste
- 1/2 teaspoon(tsp) lemon juice to taste
- Boil corn in salt water until tender. Cut into 2-3 inch pieces and leave aside
- Bring 1 pint water to the boil
- Add the packet of coconut cream and stir constantly until the sauce bubbles
- Add the rest of the ingredients except lemon juice and cook on medium heat for about 10 minutes until the mixture blends properly 5 Add the corn and cook for a further 15-20 minutes on low heat
- Add the lemon juice before serving