This dish has connections to the happy years I spent in Mombasa and memories of any and every dish having some ‘tui’ coconut milk added to it. There is makai (corn) paka, kuku (chicken) paka, machi (fish) paka, dhal (lentils) paka etc.
The recipe has many versions and was imported to the West, this version is the one Mehrin of Reading uses, has a wonderful rich gravy that is yummy with puris and paronthas.
Take note of the cheat’s version at the bottom, its an excellent short-cut with ‘similar’ results!
Makai Paka (Corn cobs in coconut sauce)Print Recipe
- 2 tbs cooking oil
- 4 tsp gram flour
- 2 tsp plain flour
- 3 fresh green chillies crushed
- 1 tsp fresh crushed garlic
- 1 heaped tsp of salt
- 1/2 tsp of turmeric powder
- 8oz block of cream of coconut dissolved in 2 cups of water or 14oz tin of coconut milk
- 1 cup water
- 4 fresh/frozen (2lb) whole corn on the cob (each cob cut into 3 or 4 pieces)
- 1 cup frozen/tinned sweet corn kernels - optional
- fistful of sliced fresh coriander
- 2 tsps fresh or bottled lime/lemon juice
Keep the mixture on a slow rolling boil, add the corn cobs and kernels - if using, keep boiling on low heat for about 30 mins, mixing from time to time.
CHEAT'S VERSION - Place the corn cobs in a large saucepan, add 2 cups of water, and bring to the boil. Add the coconut milk into a blender jug, add 3 green chillies, 2 tsp salt, half tsp turmeric, one tsp fresh/powder garlic and 4 tbs of fresh green coriander, blitz until well mixed. Pour into the pan of bubbling corn, add corn kernels if using, keep on a rolling boil until liquids are reduced and thickened stirring through from time to time -approx 30 mins. Add fresh lemon juice and fresh coriander.