Kasodi- ugandan sweetcorn cobs in a peanut and coconut sauce

Ingredients

• 1 cup redskin peanuts, roasted, skins removed and coarsely ground
• 600 g corn on the cob, cooked and cut into 1 inch pieces
• 5 medium hot green chillies, minced (or to taste)
• 1 ½ tablespoon ginger
• 1 ½ cups sweetcorn off the cob
• 1 ¼ cups passata
• 1 ½ cups coconut milk
• 2 tablespoons sunflower oil
• 2 teaspoons cumin seeds
• ½ teaspoon asafoetida (optional)
• 2 teaspoons coriander seed powder
• ¼ teaspoon turmeric
• 2 teaspoons salt (or to taste)
• ¼ cup fresh coriander, chopped

You may like

Coconut balls - brigadeiros with coconut

Preparation

• Heat the oil in a pan and add the cumin seeds, asafoetida, chillies, ginger, passata and ground peanuts.
• Cook on a medium heat for 5 minutes, stirring constantly.
• Add the coconut milk, turmeric and coriander seed powder and allow to simmer for around 10 minutes.
• Keep stirring to ensure it doesn't stick to the bottom of the pan.
• Add the corn on the cob, tinned sweetcorn and salt.
• Simmer for another 10 minutes (keep stirring) and then finally stir in the fresh coriander.
• Garnish with extra chilli and toasted cumin if you wish.