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Makai Paka (East Africa)

This East African dish is a feast for the senses! With tender corn kernels swimming in fragrant coconut sauce, and a blend of spices that tickle your taste buds, every bite is like a culinary adventure.

Tasty Team

Under 30 minutes

Under 30 minutes


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

  • Calories 649
  • Fat 50g
  • Carbs 50g
  • Fiber 9g
  • Sugar 22g
  • Protein 11g

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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