Vegetarian
The Africa News Cookbook
4-6 servings
approximately 30 min

• 4 cups fresh or frozen kernels
• 3 tblsp. poppy seeds
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. sesame seeds
• 1 tblsp. frsh ginger, grated
• 2 chili peppers, or 1 tsp. cayenne pepper
• meat from1/2 of a fresh coconut, grated, or 3/4 cup packaged, shredded coconut (unsweetend)
• 1/2 cup peanuts
• 3 tblsp. butter or clarified butter
• 1 tsp. salt
• 5-6 cups coconut milk

Cook the corn by boiling in a small amount of water until tender. Drain and set aside.

Using a mortar and pestle, blender or food processor, grind all the spices, the coconut meat and the peanuts into a smooth paste. In a large, heavy skillet or stew pot, heat the butter and fry the paste for 4-5 minutes, stirring constantly. Add the corn, salt and coconut milk, reduce heat, and simmer until sauce becomes fairly thick, about 10-15 minutes. Stir occasionally to prevent sticking. Serve over rice.