Kenya Corn

Kenya Corn Recipe - Delicious Curry Corn with Coconut Milk

Region / culture: Kenya | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 8-10

Introduction

Kenya Corn is a delicious and flavorful dish that combines fresh corn with coconut milk, tomatoes, and spices. This recipe is a popular dish in Kenya and is often served as a side dish or main course.

History

Kenya Corn has been a staple in Kenyan cuisine for generations. The dish is a fusion of traditional Kenyan ingredients with influences from Indian and Middle Eastern cuisines. The use of coconut milk and curry powder in the recipe reflects the diverse culinary influences in Kenya.

Ingredients

1 tbsp salted butter
1 medium onion, chopped coarse
1 clove garlic, minced
4 cups fresh corn (or substitute frozen corn)
2 tsp cornstarch
1.5 cups coconut milk
1 medium tomato, chopped coarse
1 can (2 oz or 57 g) pimentos, drained and chopped coarse
0.5 tsp curry powder (up to 1, to taste. I usually use hot Asian curry powder)
salt and freshly ground white pepper to taste
juice of 0.5 lemon
0.25 cup minced fresh Chinese parsley.

How to prepare

Melt the butter in a heavy saucepan. Add the onion and garlic and sauté them until golden. Add the corn. Combine the cornstarch with 1 cup of the coconut milk, stirring well, then add it to the mixture along with the tomato, pimentos, curry, salt, and pepper.
Cook uncovered, stirring often until the juice is absorbed. Add the remaining coconut milk and the lemon juice. Stir. Garnish with the parsley and serve.
Serves 8 to 10.

Variations

Add diced bell peppers or green chilies for extra heat.
Use fresh herbs like cilantro or mint for a different flavor profile.
Substitute the coconut milk with heavy cream for a richer dish.

Cooking Tips & Tricks

Be sure to sauté the onions and garlic until they are golden to bring out their flavors.

- Stir the cornstarch mixture well before adding it to the dish to prevent lumps.

- Adjust the amount of curry powder and white pepper to suit your taste preferences.

- Garnish the dish with fresh Chinese parsley for a burst of freshness.

Serving Suggestions

Kenya Corn can be served as a side dish with grilled meats or fish. It can also be enjoyed on its own as a light and flavorful meal.

Cooking Techniques

Sauté the onions and garlic until golden to build flavor.

- Stir the cornstarch mixture well to prevent lumps.

- Cook the dish uncovered to allow the flavors to meld together.

Ingredient Substitutions

Use frozen corn kernels if fresh corn is not available.

- Substitute pimentos with roasted red peppers.

- Use vegetable oil instead of butter for a dairy-free version.

Make Ahead Tips

Kenya Corn can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Kenya Corn with a sprinkle of paprika or a drizzle of coconut milk for an elegant presentation. Serve the dish in a colorful serving bowl for a vibrant look.

Pairing Recommendations

Kenya Corn pairs well with grilled chicken, roasted vegetables, or a fresh salad. Serve the dish with a side of rice or naan bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Kenya Corn in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kenya Corn contains approximately 200 calories.

Carbohydrates

Each serving of Kenya Corn contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kenya Corn contains approximately 10 grams of fats.

Proteins

Each serving of Kenya Corn contains approximately 5 grams of proteins.

Vitamins and minerals

Kenya Corn is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (butter) and coconut milk, which may be allergens for some individuals.

Summary

Kenya Corn is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that can be enjoyed as part of a balanced diet.

Summary

Kenya Corn is a flavorful and nutritious dish that combines fresh corn with coconut milk, tomatoes, and spices. This dish is a popular choice in Kenyan cuisine and can be enjoyed as a side dish or main course. With its rich flavors and vibrant colors, Kenya Corn is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a recipe for Kenya Corn caught my eye.

I had never heard of Kenya Corn before, but the ingredients sounded intriguing – corn, tomatoes, onions, and a blend of spices that promised to create a flavorful dish. I decided to give it a try, and so began my journey into the world of Kenyan cuisine.

I gathered all the ingredients I needed and set to work in the kitchen. The recipe called for fresh corn, which I had just picked up from the farmer's market that morning. I carefully cut the kernels off the cob and set them aside, ready to be cooked.

Next, I diced up some ripe tomatoes and onions, and sautéed them in a hot pan with a splash of olive oil. The kitchen filled with the delicious aroma of cooking vegetables, and I couldn't wait to see how this dish would turn out.

As the tomatoes and onions softened, I added the fresh corn to the pan, along with a sprinkle of salt and pepper. I let everything simmer together for a few minutes, allowing the flavors to meld and develop.

Finally, it was time to add the spices. The recipe called for a blend of cumin, coriander, and turmeric – a combination that I had never used before. I carefully measured out the spices and sprinkled them over the corn mixture, stirring everything together until it was well coated.

The scent of the spices wafted through the kitchen, filling the air with a warm, exotic aroma. I couldn't wait to taste the finished dish and see how all the flavors came together.

After a few more minutes of simmering, the Kenya Corn was ready. I spooned it onto a plate and took a tentative bite. The flavors exploded in my mouth – the sweet corn, the tangy tomatoes, the earthy spices. It was a culinary revelation, unlike anything I had ever tasted before.

I knew then that this recipe would become a staple in my kitchen, a dish that would transport me to distant lands with each bite. Over the years, I have made Kenya Corn countless times, tweaking the recipe here and there to suit my own tastes.

I have shared it with friends and family, who have all been amazed by its unique and delicious flavor. And each time I make it, I think back to that cold winter day when I first discovered the recipe in my grandmother's cookbook, and I am grateful for the culinary journey it has taken me on.

In a world filled with so many flavors and ingredients, it is easy to get stuck in a culinary rut, cooking the same dishes over and over again. But by stepping outside of my comfort zone and trying new recipes like Kenya Corn, I have opened up a whole new world of possibilities in the kitchen.

So, the next time you come across a recipe that piques your interest, don't be afraid to give it a try. You never know where it might take you – on a journey to distant lands, exploring new flavors and creating delicious memories along the way.