Africa is a continent of such staggering diversity that there is no singular concept of ‘African food’. Tanzania in East Africa for example has a riotously colourful melting pot of cultures that has given it a unique cuisine all of its own. While Tanzania was a British colony, it saw a large influx of Indian migrants, primarily from Gujarat. African food already places a lot of emphasis on rich spices and complex flavours so the two cultures shared a natural culinary bond. Over time, elements of Indian cuisine crept in and became a part of the regional fare.
This shared legacy can be seen clearly in the dish Mahindi Wa Kupaka - a mildly spiced corn curry. The name is split into two, ‘mahindi’ meaning corn in the native language of Swahili, and ‘wa kupaka’ which is derived from the noun ‘paka’, which means to apply or coat. So the dish literally translates to coated corn. A more renowned version of the dish is the ‘Samaki Wa Kupaka’, which is made with fish instead of corn, but if you’re looking for a quick and delicious evening meal, then the switch from fish to vegetable makes this recipe an absolute breeze.
Ingredients:
● 3 fresh sweet corn cobs, or a tin (approx 420gm) of sweet corn kernels
● 1 tbsp cooking oil
● 1 medium onion
● 2 or 3 rashers bacon (optional)
● 4 cloves garlic, or 1 tsp garlic paste or powder
● ½ level tsp turmeric powder
● 1 level tsp cumin powder
● 1 or 2 fresh green chillis, or ½ tsp red chilli powder (to taste)
● Salt to taste
● 2 medium red tomatoes, or 4 tinned tomatoes
● ½ packet creamed coconut, or coconut milk powder, or tinned coconut cream
● ½ litre water (approximately 3 cups full)
● Juice of ½ lemon/lime (to taste)
● 2 tbsp fresh coriander leaves
Method:
1. Peel and finely chop the onion; cut the bacon rashers into small pieces; crush or finely chop the garlic cloves; finely chop the chillies; wash and chop the tomatoes and the coriander leaves.
2. Cut the fresh corncobs into smaller pieces (3 - 4 cm wide each).
3. In a saucepan, boil the corn cobs for about 10 minutes, drain, discard the water, and keep aside.
4. OR, hold each cob upright and cut off the kernels with a sharp knife, keep aside until needed.
5. In a large saucepan fry the onion in oil over medium heat until golden brown.
6. Add the bacon rashers (if using), garlic, turmeric and cumin powders, chillies, salt, tomatoes, and coriander leaves (leaving some aside for garnishing) stir well and cook over low heat for 5 minutes.
7. Meanwhile, if using powdered or creamed coconut, prepare your coconut milk as per the instructions.
8. Add the corn or corn cob pieces to the pan, stir and cook at medium heat until the tomatoes start to disintegrate.
9. Add the liquid coconut milk.
10. Let the contents boil over medium to hot heat, for about 10 minutes, until the gravy reduces in amount and thickens.
11. Add lemon juice and adjust the seasoning to taste garnish with coriander leaves and serve.
Extra tip: Serve hot as a main course with African Polenta (Ugali), bread, rotis or boiled rice, and an onion salad.