Makai Paka | East African Coconut CornMakai Paka | East African Coconut Corn
A creamy and flavorful corn curry cooked with coconut milk, spices, and herbs, popular in coastal East African cuisine.
Ingredients
- 3-4 corn on the cob husks removed and cut into small rounds
- 3 tablespoon neutral oil
- 1 cup onion finely chopped
- 1-2 green chillies (bird eye or serrano)
- 2 tbsp ginger-garlic paste
- 1/2 cup tomatoes chopped
- 1 tablespoon tomato paste
- 3/4 tablespoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt (adjust to taste)
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons lemon or lime juice
- 1/4 cup fresh coriander leaves finely chopped
Instructions
Prepare the corn:
- Cut the corn into small round pieces.
- If using fresh corn, boil it for about 8–10 minutes until slightly tender.
Cook the base:
- Heat oil in a large pan. Add chopped onion and green chilli.
- Sauté until the onions become soft and translucent.
Add aromatics:
- Add ginger-garlic paste and sauté for about a minute until fragrant.
Add tomatoes:
- Add chopped tomatoes and tomato paste.
- Cook until the mixture thickens and the excess moisture reduces.
Add spices:
- Add red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
- Mix well.
Cook the curry:
- Add the corn pieces, coconut milk, and water.
- Stir well, cover, and cook on medium-low heat for about 5 minutes so the flavours combine.
Finish the dish:
- Add lemon or lime juice and garnish with fresh coriander leaves.
- Serve hot.
Notes
Pro Tips:
✔ Fresh corn gives the best sweet flavor.
✔ Do not overcook the corn or it may become mushy.
✔ Coconut milk makes the curry rich and creamy.
✔ Add extra green chilli if you prefer a spicier taste.
✔ Serve hot with rice, chapati, or flatbread.
✔ Do not overcook the corn or it may become mushy.
✔ Coconut milk makes the curry rich and creamy.
✔ Add extra green chilli if you prefer a spicier taste.
✔ Serve hot with rice, chapati, or flatbread.