Corn on the Cob with Coconut Curry Sauce

Makai Paaka: Corn on the Cob with Coconut Sauce
Nandita Nataraj
  • Yield: 4 servings

This sweet corn swimming in a creamy coconut curry sauce, also known as makai paaka, is an African classic that is said to reflect the Tanzanian landscape. It is best served alongside piping hot rice.


2teaspoons rice flour
1pieces ginger
1whole green chili
2tablespoons oil
1/2teaspoon cumin seeds
1medium onion, chopped fine
1/4teaspoon turmeric
1/2teaspoon coriander powder
1pinch salt, to taste
2large corn cobs, husk and silk removed
1can coconut milk (14 oz)
1cup water
1/2 lime
coriander leaves (cilantro), to garnish


  1. Mix the rice flour with one tablespoon of water and keep aside.
  2. Make a paste of the ginger and green chili and set aside.
  3. Heat oil in a pan and add the cumin seeds. Once they turn brown, add the ginger green chili paste and fry for a minute.
  4. Add the chopped onion and fry till they turn translucent. Stir in the turmeric, coriander powder and salt and fry for a minute more.
  5. Slice corn cobs into 1″ thick pieces. Add corn slices to the pan, and mix well. Add water and the coriander milk and cook covered till the corn cobs are tender and cooked through.
  6. Garnish with lime juice and coriander leaves and serve hot with rice.

This recipe from Honest Cooking was republished with permission. It originally appeared at Paaka-Shaale as Makai Paaka- Corn Cobs in Coconut Sauce.