Tag: vegan
Corn on the Cob in Coconut Sauce
Corn on the Cob in Coconut Sauce
I used to think elotes was the best way to eat corn on the cob. Now I’m not so sure. Makai paka, corn on the cob cooked in coconut sauce, might be my new favorite. This preparation is eaten all over East Africa, with slight variations from country to country. You make a semi-spicy coconut sauce out of coconut milk, garlic, chilies, and turmeric and simmer the corn in it for a half hour. The sauce is very reminiscent of a coconut milk-based curry. Once finished, the corn gets a squeeze of lemon juice and garnished with cilantro. Once I took my first bite, I said “Holy fuckin shit” out loud. It is seriously that good. The choma chicken I made with it was really good, but the corn outshined it.
Ingredients
- 2 tbsp vegetable oil
- 2 tsp chickpea flour
- 1 tsp all-purpose flour
- 1 large serrano pepper thinly sliced
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp turmeric
- 2 cups coconut milk
- 1 cup water
- 4 corn on the cob cut into 4 pieces each
- 1/4 cup cilantro chopped
- 1/2 lemon juiced
Instructions
- Heat up the cooking oil in a large saucepan over medium heat. Add in both of the flours and cook for 2 minutes.
- Stir in the garlic, serrano, turmeric, and salt. Sauté for 2 minutes.
- Pour in the coconut milk and water. Bring to a boil.
- Add in the corn. Reduce the heat to low and simmer for 30 minutes, stirring from time to time.
Check Rice (Instant Pot)
Check Rice (Instant Pot)
Check rice is commonly eaten as a side dish in Liberia and many other West African countries. Traditionally, it is made with just jute leaves, which are unavailable in the U.S. Spinach, and sometimes okra, are substituted to get that green color. Think of this as the equivalent of Mexican cilantro rice; same preparation, different ingredients to make it green.
Equipment
- instant pot
- food processor
Ingredients
- 2 cups basmati rice washed
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1/4 cup parsley
- 1 bunch spinach washed
- 1/2 tsp smoked paprika
- 1/4 tsp curry powder
- 2 cups water
- salt and pepper to taste
Instructions
- Turn the Instant Pot function to Sauté on medium heat. Heat up the oil. Add in the onions, garlic, and spices. Sauté for 3 minutes.
- Add in the rice. Sauté for 3 minutes.
- Add the spinach and parsley to a food processor and process. Add to the rice. Pour in the water. Turn the function to Pressure Cook on high for 4 minutes. Place the cover on and push start.
Chimichurri Sauce
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
