Corn with Coconut Slurry

A couple of weeks ago, I stopped by at my favourite place in Maryland Lagos to buy roasted corn (mouth organ) and I was just wandering how much longer I have to do this. So I finally got around this ‘problem and bought my griddle pan. I can now relax and have my roasted corn in the comfort of my couch. In traffic you get these stares from fellow commuters. Do they want some of your food? Are they finding you annoying? I never can tell from the look on their faces. Anyway, I just discovered the pleasure of having my Corn with Coconut Slurry

Still on corn, whilst I can buy roasted corn from the streets, I have never been able to bring myself to buy boiled corn from the street vendors. Maybe it’s the fear of the water used in cooking and the attendant water borne diseases. Boiling corn at home is not a hassle at all for me . But I prefer to boil the corn in its hob, this helps to retain all the nutrients and the ‘hair’ comes off easier.

So today my offering is Corn with Coconut Slurry. Coconut slurry is something I enjoyed in my childhood when mum used to make coconut oil. When you boiled down the coconut milk and the oil starts to appear there is this creamy sweet slurry at the base of the pot. You should have seen how as kids my siblings and I would be ready with our spoons to scrape the base of the coconut oil pot after the oil has been drained off.

Here, I am putting this slurry to some other use, which is to pair it with boiled corn. This sweet, creamy, spicy dip pairs perfectly with boiled corn I guess will also do well on some desserts. I will be coming up with some more desserts on this soon.

Enjoy the life!

Recipe for Corn with Coconut Slurry

Ingredients

2-3 whole coconut

Pepper flakes

Yaji (Suya pepper)

Dry coconut strips

Method

Grate or blend the coconut, add 11/2 cups warm water and sieve
Boil the milk until dry and the oil separate from the slurry which will settle to the bottom of the pot
Drain out the oil and use as moisturiser for the hair and skin
Scrape out the slurry into a bowl, add a pinch of pepper flakes, 1/2 teaspoon Yaji and pinch of salt. You may want to add back a little of the oil to make you spread light.
Spread the coconut slurry on the boiled corn and enjoy hot.