Kenya Corn
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt
- 1 garlic minced
- 2 ts cornstarch
- 1/2 lemon ; juice of
- 4 c fresh corn; (i usually
- 1 cn (2-oz.) pimentos; drained
- 1 md onion; chopped coarse
- 1 md tomato; chopped coarse
- 1/4 c fresh chinese parsley;
- 1 tb salted butter
- 1 1/2 c coconut milk
- 1/2 ts curry powder; (up to 1, to
- Carbohydrate 13.2193266627725 g
- Cholesterol 30.53 mg
- Fat 83.8556933333312 g
- Fiber 0.192999996464794 g
- Protein 7.21003333332224 g
- Saturated Fat 71.4229359999996 g
- Serving Size 1 1 Serving (359g)
- Sodium 126.787999999616 mg
- Sugar 13.0263266663077 g
- Trans Fat 5.13361599999999 g
- Calories 785 calories
Another thats not vegetarian but has lots of non-meat recipes is called "Hot Stuff, a Cookbook in praise of the piquant" by Jessica Harris. ISBN number 0-689-11483-4. My copy is dated 1985 so youll only find a copy if you get lucky in a used book store. But its well worth the look. Its got some fantastic recipes. My favorite recipe from Hot Stuff follows. Its a fantastic side dish with a very subtle flavor and it works well with any amount of heat you choose. 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. Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@ibm.net> on Dec 22, 1998,
