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Makai Paka (East Africa)

Tasty Team


for 3 servings

  • 3 ears corn, shucked
  • 1 tablespoon unsalted butter
  • 1 medium tomato, diced
  • 1 serrano chile, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon green chile
  • ½ teaspoon ground turmeric
  • 27 oz coconut milk (800 mL)
  • 2 tablespoons lemon juice
  • 1 bunch fresh cilantro, chopped

Nutrition Info

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    Calories 688
    Fat 59g
    Carbs 41g
    Fiber 4g
    Sugar 8g
    Protein 10g

Estimated values based on one serving size.


  1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
  3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
  4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
  5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
  6. Enjoy!

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