Makai Paka | East African Coconut Corn

“Makai Paka” is an East African / Kenyan dish made from corn, coconut milk, and spices. 

Makai Paka | East African Coconut Corn

A Culinary Roadmap

Kenyan Indian cuisine is a fusion of Indian and Kenyan flavors that developed over centuries of migration and cultural exchange between the Indian subcontinent and East Africa. It is characterized by its aromatic spices, bold flavors, and unique blend of African and Indian culinary traditions. This Makai Pakka is just that, a medley of Indian spices with produce native to East Africa.

Makai Paka | East African Coconut Corn Makai Paka | East African Coconut Corn

Making Makai Paka

To prepare Makai Paka, prepare fresh corn by cutting into small disks. Then sauté onions until soft with ginger, garlic, chilies, tomatoes, and spices. This mixture is then simmered with the corn, coconut milk and seasoned with salt. The result is a creamy and flavorful corn curry that is delicious and comforting.

Makai Paka | East African Coconut Corn

Makai Paka is a vegetarian dish that can be enjoyed by itself as a light meal or served alongside other dishes to create a complete and satisfying meal. 

Makai Paka | East African Coconut Corn

Makai Paka | East African Coconut Corn
 
Prep time
Cook time
Total time
 
"Makai Paka" an East African / Kenyan dish made from corn, coconut milk, and spices.
Author:
Serves: 4
Ingredients
  • 3-4 corn on the cob, husks removed - cut into small rounds
  • 3 tablespoon neutral oil
  • 1 cup onion; finely chopped
  • 1-2 green chili; bird eye or serrano
  • 2 tablespoon ginger-garlic paste
  • ½ cup chopped tomatoes
  • 1 tablespoon tomato paste
  • ¾ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon ground cumin powder
  • 1 teaspoon ground coriander powder
  • 1½ teaspoon salt; adjust to taste
  • 1½ cup coconut milk
  • 1 cup water
  • 2 tablespoon fresh lemon or lime juice
  • ¼ cup fresh cilantro; finely chopped
Method
Instant Pot
  1. Select the sauté button for 8 minutes.
  2. Warm the oil in the pot and add the onion, split chili, and ginger garlic. Sauté until the onions go translucent.
  3. Add the chopped tomato and tomato paste and cook down until the water starts to evaporate.
  4. Season with red chili powder, cumin powder, coriander powder, turmeric powder, and salt.
  5. Now add the corn, coconut milk, and water. Stir well, and close the pot with the lid.
  6. Select high pressure for 5 minutes, turn the valve on sealing/natural release.
  7. Once done, open the lid, squeeze the lemon or lime juice and garnish with fresh cilantro. Enjoy hot.
Stovetop
  1. Boil the corn on the cob in for 8-10 minutes, remove from water and reserve.
  2. In a large pot heat oil and add the onion and split chili. As the onions sweat add the ginger garlic paste.
  3. Once the onions turn translucent add the tomatoes and tomato paste. Sauté until most of the waters cook down.
  4. Season with red chili powder, cumin powder, coriander powder, turmeric powder, and salt.
  5. Now add the corn, coconut milk, and water. Cover with a lid and cook down on medium low heat for 5 minutes, allowing all the flavors to come together.
  6. Uncover, squeeze lemon or lime juice and garnish with fresh cilantro. Enjoy hot.
Notes
If you are using frozen pre-cooked corn, reduce the cooking time of the corn by about half.

Enjoy,

Nisha

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