Mais de Mombasa (Kenya)
For five people (quantities for ten people are given below)
1-2 tbsp butter
1 medium-sized onion, peeled and chopped
1 garlic clove, peeled and finely chopped
2 tsp cornflour
1 x 400ml tin of coconut milk
¼ tsp ground turmeric or curry powder
1 small tomato, chopped
1 x 55g tin or jar of pimientos, drained and chopped
salt
5 x 150g tins of sweet corn kernels, drained,
or 750g fresh kernels
½ -1 tsp lemon juice
the leaves of 2 parsley sprigs, finely chopped
Method
1. Melt the butter in a large heavy saucepan over low heat. Add the onion and the garlic and cook until they soften and change colour.
2. Stir the cornflour into half the coconut milk, mixing well to dissolve, then add this to the saucepan and stir well. Add the turmeric or curry powder, the tomato, the pimentos and season with a little salt.
3. Add the corn kernels and cook uncovered over medium-low heat, stirring often, until the liquid has been absorbed.
4. Remove the pan from the heat and stir in the remaining coconut milk and the lemon juice. Taste and add more salt if necessary. Transfer to a serving dish, sprinkle over the parsley and serve with a main dish.
Each serving provides:
Kcal: 210
Protein: 6g
Fat: 5.6g (of which saturated fat 2g)
Carbohydrate: 36.7g (of which sugars 8.4g)
Fibre: 3g
Nutrition point:
a) This side dish is a source of fibre and of vitamin A in the form of beta carotene.
Serving suggestion:
a) This dish would be a delicious accompaniment for a fish or meaty main course, especially one served with rice.
b) For a starter, serve Mais de Mombassa with slices of bread and butter.
For ten people
2-4 tbsp butter
2 medium-sized onions, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 tbsp + 1 tsp cornflour
2 x 400ml tin of coconut milk
½ tsp ground turmeric or curry powder
2 small tomatoes, chopped
2 x 55g tin or jar of pimientos, drained and chopped
salt
10 x 150g tins of sweet corn kernels, drained,
or 750g fresh kernels
1-2 tsp lemon juice
the leaves of 4 parsley sprigs, finely chopped
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