Kenya corn
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salted butter |
| 1 | medium | Onion; chopped coarse |
| 1 | Clove garlic; minced | |
| 4 | cups | Fresh corn; (I usually substitute frozen corn) |
| 2 | teaspoons | Cornstarch |
| 1½ | cup | Coconut milk |
| 1 | medium | Tomato; chopped coarse |
| 1 | can | (2-oz.) pimentos; drained and chopped coarse |
| ½ | teaspoon | Curry powder; (up to 1, to taste. I usually use the hot Asian curry powder) |
| Salt and freshly ground white pepper to taste | ||
| ½ | Lemon ; juice of | |
| ¼ | cup | Fresh Chinese Parsley; minced. |
Directions
Another that's not vegetarian but has lots of non-meat recipes is called "Hot Stuff, a Cookbook in praise of the piquant" by Jessica Harris. ISBN number 0-689-11483-4. My copy is dated 1985 so you'll only find a copy if you get lucky in a used book store. But it's well worth the look. It's got some fantastic recipes.
My favorite recipe from Hot Stuff follows. It's a fantastic side dish with a very subtle flavor and it works well with any amount of heat you choose.
Melt the butter in a heavy saucepan. Add the onion and garlic and saute 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.
Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@...> on Dec 22, 1998, converted by MM_Buster v2.0l.