Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Corn kernels, fresh/frozen 3/4 c Coconut, shredded
3 tb Poppy seeds 1/2 c Peanuts
1 ts Coriander seeds 3 tb Ghee
1 ts Sesame seeds 1 ts Salt
1 tb Ginger, grated 5 c Coconut milk
2 ea Chili peppers

Cook the corn by boiling in a small amount of water until tender. Set
aside.

Using a mortar pestle, grind all the spices, the coconut peanuts
into a smooth paste. In a large, heavy skillet, heat the ghee fry
the paste for 4 to 5 minutes, stirring constantly. Add the corn,
salt coconut milk simmer until the sauce reduces by half
becomes thick, 15 minutes or so. Serve over rice.

"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-05-94

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