[Swahili Coast, Southeast Africa] Corn in Coconut Sauce<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Mahamri (Swahili buns)<\/strong><\/p>\n450 g (3 cups) plain flour<\/p>\n
1 cup Emma Coconut Milk Powder 50%<\/p>\n
55 g (\u00bc cup) white sugar<\/p>\n
1 tsp ground cardamom<\/p>\n
1 tbsp dried active yeast<\/p>\n
300ml milk<\/p>\n
Oil, for deep-frying<\/p>\n
Coconut Corn<\/strong><\/p>\n6 corn cobs, cut into 10 cm-thick pieces<\/p>\n
1 cup coconut milk powder (recommend Emma Coconut Powder)<\/p>\n
500 ml water<\/p>\n
1 large onion, diced<\/p>\n
3 tbsp tomato puree<\/p>\n
1 tsp turmeric powder<\/p>\n
Suqar<\/strong><\/p>\n1 tbsp olive oil<\/p>\n
500 g lamb, finely diced<\/p>\n
1 onion, diced<\/p>\n
\u00bd red capsicum, finely diced<\/p>\n
2 tbsp tomato puree<\/p>\n
1 pinch salt<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\nTo make the mahamri, mix the flour, Emma Coconut Milk Powder 50%, sugar, cardamom and yeast in a large bowl (see Note). Add the milk and combine well to form a dough. Turn dough onto a floured surface and knead for 3-4 minutes or until dough springs back when pressed with a finger. Place into an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until dough doubles in bulk. Punch dough down, and cut into 3. Form the dough into balls. Use a rolling pin to roll out to 5 mm thick rounds. Cut each round into quarters.Heat the oil in a deep, heavy-based frying pan. When the oil is hot, add the mahamri carefully, a few at a time, and fry until they puff up and turn golden. Remove with a slotted spoon and drain on paper towel.<\/p>\n
\nStep 2<\/strong><\/p>\nTo make the coconut corn, put the corn pieces in a large saucepan. Mix the remaining ingredients together and pour over the corn. Cook over low heat for 10\u201315 minutes. Set aside.<\/p>\n
\nStep 3<\/strong><\/p>\nTo make the suqar, heat the olive oil in a large frying pan over medium heat. Add the remaining ingredients and stir-fry or until the meat is cooked. Set aside.<\/p>\n
\nStep 4<\/strong><\/p>\nServe the coconut corn and suqaar with the buns for dipping. Break apart a bun and use as a scoop.<\/p>\n
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Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Mahamri (Swahili buns)<\/strong><\/p>\n 450 g (3 cups) plain flour<\/p>\n 1 cup Emma Coconut Milk Powder 50%<\/p>\n 55 g (\u00bc cup) white sugar<\/p>\n 1 tsp ground cardamom<\/p>\n 1 tbsp dried active yeast<\/p>\n 300ml milk<\/p>\n Oil, for deep-frying<\/p>\n Coconut Corn<\/strong><\/p>\n 6 corn cobs, cut into 10 cm-thick pieces<\/p>\n 1 cup coconut milk powder (recommend Emma Coconut Powder)<\/p>\n 500 ml water<\/p>\n 1 large onion, diced<\/p>\n 3 tbsp tomato puree<\/p>\n 1 tsp turmeric powder<\/p>\n Suqar<\/strong><\/p>\n 1 tbsp olive oil<\/p>\n 500 g lamb, finely diced<\/p>\n 1 onion, diced<\/p>\n \u00bd red capsicum, finely diced<\/p>\n 2 tbsp tomato puree<\/p>\n 1 pinch salt<\/p>\n [\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″] Step 1<\/strong><\/p>\n To make the mahamri, mix the flour, Emma Coconut Milk Powder 50%, sugar, cardamom and yeast in a large bowl (see Note). Add the milk and combine well to form a dough. Turn dough onto a floured surface and knead for 3-4 minutes or until dough springs back when pressed with a finger. Place into an oiled bowl, cover with a tea towel and place in a warm place for 1 hour or until dough doubles in bulk. Punch dough down, and cut into 3. Form the dough into balls. Use a rolling pin to roll out to 5 mm thick rounds. Cut each round into quarters.Heat the oil in a deep, heavy-based frying pan. When the oil is hot, add the mahamri carefully, a few at a time, and fry until they puff up and turn golden. Remove with a slotted spoon and drain on paper towel.<\/p>\n Step 2<\/strong><\/p>\n To make the coconut corn, put the corn pieces in a large saucepan. Mix the remaining ingredients together and pour over the corn. Cook over low heat for 10\u201315 minutes. Set aside.<\/p>\n Step 3<\/strong><\/p>\n To make the suqar, heat the olive oil in a large frying pan over medium heat. Add the remaining ingredients and stir-fry or until the meat is cooked. Set aside.<\/p>\n Step 4<\/strong><\/p>\n Serve the coconut corn and suqaar with the buns for dipping. Break apart a bun and use as a scoop.<\/p>\nPreparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
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