This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted.
Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget.
This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, so in this recipe we are never shy with the cumin. The subtle, heady aroma of coriander seed is another spice which pairs well with the gentle warmth brought by the cumin seeds, and the sweet freshness of the corn. Other than that, very little of other spices are used to make Kasodi (the Ugandan word for sweetcorn). However, don’t underestimate the deliciousness of this dish, no- that would be a serious mistake.
You don’t have to just stick to sweetcorn either- you can add anything you like. A few suggestions would be potatoes, cauliflower, broccoli, green beans, butternut squash, tofu, or anything else you happen to have in the fridge. You can serve Kasodi with naan, chapattis, paratha, rice, or my favourite way- with a spoon and a glass of salted lassi. This is not to say that you won’t need to use your hands. The pieces of corn on the cob ensure your mitts will certainly get messy. Although, when food tastes this good… Who cares?
Ingerdients
(serves 6)
1 cup redskin peanuts, roasted, skins removed and coarsely ground
600g corn on the cob, cooked and cut into 1 inch pieces
5 medium hot green chillies, minced (or to taste)
1 ½ tbsp ginger
1 ½ cups sweetcorn off the cob (I used tinned)
1 ¼ cups passata
1 ½ cups coconut milk
2 tbsp sunflower oil
2 tsp cumin seeds
½ tsp asafoetida (optional)
2 tsp coriander seed powder
¼ tsp turmeric
2 tsp salt (or to taste)
¼ cup fresh coriander, chopped
Method
1. 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.
2. 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.
3. 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.
A definite favourite……haven't made this in a while!
Wow Sanjana, looks amazing !!! I mean never ever heard of anything like this before. Lovely
I feel like I probably always say this kind of them when I comment on blogs, but this is a REALLY interesting looking dish. And I'm definitely surprised it's vegan.
I cannot begin to tell you how good that looks…and Vegan? That is craziness, look how creamy it is!
Wow.. I just cant resist drooling. They are soo yummy:)
Awesome clicks dear. You simply rock.
I love this recipe… you post some of the most interesting dishes!
Sanjana
My in laws make this dish…ya coz they are from africa (Uganda) too..but I make with onion and garlic sometimes…you can see my version
http://joyofcooking247.blogspot.com/2010/01/kasoli-and-jugu-currycorn-on-cob-curry.html
yours looks really colourful and great pics too..
tongue tickling dish dear…gonna give a try.
ooooooh! I love this. Now I'll have to try this one for sure. I made a similar Indian salad last week, but I love the idea of using the pieces of cob. Who cares for mess when the eating is this good!
Wat a interesting dish, looks truly tempting..
Wow, it looks amazing, love peanut, love coconut, this is a hit, thanks
wow sanjana,thats very nice,very tempting…
That really is the creamies vegan dish I've ever seen!!
Peanuts and sweet corn and cumin. Perfect combination.
What is passata
Aahhhaaaa … lovely innovative dish ! looks totally creamy to be vegan !
Thanks for the feedback, guys!
Anonymous- Passata is sieved tomatoes. You can buy it in a jar or a can from any supermarket.
Delightfully yummy!!!! Those captures give that dash of sophistication to the awesomely prepared prep…. Especially I loved the last corny pic….. Yellow is my favorite color & so are the corns….
Ash…
(http://asha-oceanichope.blogspot.com/)
Is this the same as "makai-paka" ? The Gujuafricans also make a non-veg version of this called "kuku- paka"
That looks really good Sanjana. I can't believe how creamy it is, given the obvious lack thereof.
oh wow this is a cool recipe
Wow this looks really good. Just found your blog from a tweet but now I am going to have to become a follower. Yum! And thank you for sharing!
This looks so yummy!! I remember eating Gujju style food at a couple of eateries around London!! It was delicous.
Reminded me of my youthful days in mombasa.
as always
amazing….awesome…thanx….
I was wondering if you could dish out some vegetarian barbecue recipes/ideas for the summer?
Much thanks!
xox
Love the sauce,drizzled on cobs,looks very appetizing
Hey Sanjana
This looks so yummyy! Never heard of such dish before! A must try for me!
Awesome clicks as always
Sanjana what is passata?
Oops just saw what it is.