Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbl Salted butter
- 1 med Onion, chopped coarse
- 1 x Clove garlic, minced
- 4 cup Fresh corn, (I usually substitute frozen corn)
- 2 tsp Cornstarch
- 1 1/2 cup Coconut milk
- 1 med Tomato, chopped coarse
- 1 can (2-oz.) pimentos, drained and chopped coarse
- 1/2 tsp Curry powder, (up to 1, to taste. I usually use the hot Asian curry powder)
- Salt and freshly ground white pepper to taste
- 1/2 x Lemon , juice of
- 1/4 cup Fresh Chinese Parsley, minced.
Directions
Melt the butter in a heavy saucepan. Add the onion and garlic and saute them until golden. Add the corn. Combine the cornstarch with 1 cup of the coconut milk, stirring well, then add it to the mixture along with the tomato,pimentos, curry, salt and pepper.
Cook uncovered, stirring often until the juice is absorbed. Add the remaining coconut milk and the lemon juice. Stir. Garnish with the parsley and serve.
Serves 8 to 10.
Category:Kenyan Recipes
Category:Kenyan Snacks