CORN IN COCONUT SAUCE
The rains are here in Lagos. Nice weather at
night …. Not quite sure I want to leave this bed. The splatter of the sound of
the rain drumming on the roof just brings me close to nature and the wonders of
God. Day dreaming a bit.
Yes the corn season is here …………… And guess what
I love corn (love struck)
The love for corn made me share a few health
benefit a few days ago and now this recipe ………………….ENJOYINGREDIENTS
3 Corn cabs
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(you can use 1 tin of sweet corn)
8 pieces boiled/ roasted Chicken breast (bite-able sizes)
2 cloves Garlic, pinch thyme, dry Pepper(I advice Cameroon ), 1 cooking spoon Vegetable oil, chicken seasoning, salt to taste( mix together for seasoning the chicken)
11/2 cups Coconut milk
8 pieces boiled/ roasted Chicken breast (bite-able sizes)
2 cloves Garlic, pinch thyme, dry Pepper(I advice Cameroon ), 1 cooking spoon Vegetable oil, chicken seasoning, salt to taste( mix together for seasoning the chicken)
11/2 cups Coconut milk
1/4 cup Green peas
1/2 cup Carrot ( cubed)
1/2 cup Cabbage ( chopped )
11/2 cooking spoons Tomato/ Pepper mixture
1 medium size Onion( chopped)
1 tablespoon ground Crayfish
Seasoning to taste
Salt to taste
Method
1, Cut the chicken into cubes, season with the seasoning mixture in the recipe, allow to stand for about 30 minutes boil or roast in oven for about 25 minutes till brown
2, Grate coconut or blend and extract the juice and pour into a pot
3, Using a knife slice the kernels from the corn cob. This is the fastest way to get your kernel out.
4,Pound the corn coarsely and set aside..
1, Cut the chicken into cubes, season with the seasoning mixture in the recipe, allow to stand for about 30 minutes boil or roast in oven for about 25 minutes till brown
2, Grate coconut or blend and extract the juice and pour into a pot
3, Using a knife slice the kernels from the corn cob. This is the fastest way to get your kernel out.
4,Pound the corn coarsely and set aside..
(please if you are using sweet corn just rinse don’t
pound)
5, Place the coconut milk on the burner, add the tomato / pepper blend, onion, seasoning to taste, ground crayfish, chicken pieces and the drippings from the baking tray or chicken stock, and salt to taste. Cook for about 10 minutes
6, Add the corn, green peas and carrots and using a wooden spoon stir well into the coconut sauce. Allow to cook for about 5 minutes stirring in between to help the corn cook evenly.
7, Serve hot .
5, Place the coconut milk on the burner, add the tomato / pepper blend, onion, seasoning to taste, ground crayfish, chicken pieces and the drippings from the baking tray or chicken stock, and salt to taste. Cook for about 10 minutes
6, Add the corn, green peas and carrots and using a wooden spoon stir well into the coconut sauce. Allow to cook for about 5 minutes stirring in between to help the corn cook evenly.
7, Serve hot .
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