Kasodi- ugandan sweetcorn cobs in a peanut and coconut sauce

Main Dish
6 servings
15 min
40 min
Very Easy


Number of serving: 6
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


  • 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.


Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce, photo 1Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce, photo 2


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