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Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce

Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce

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This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted.

Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget.

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This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, so in this recipe we are never shy with the cumin. The subtle, heady aroma of coriander seed is another spice which pairs well with the gentle warmth brought by the cumin seeds, and the sweet freshness of the corn. Other than that, very little of other spices are used to make Kasodi (the Ugandan word for sweetcorn). However, don’t underestimate the deliciousness of this dish, no- that would be a serious mistake.

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You don’t have to just stick to sweetcorn either- you can add anything you like. A few suggestions would be potatoes, cauliflower, broccoli, green beans, butternut squash, tofu, or anything else you happen to have in the fridge. You can serve Kasodi with naan, chapattis, paratha, rice, or my favourite way- with a spoon and a glass of salted lassi. This is not to say that you won’t need to use your hands. The pieces of corn on the cob ensure your mitts will certainly get messy. Although, when food tastes this good… Who cares?

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(serves 6)

1 cup redskin peanuts, roasted, skins removed and coarsely ground
600g corn on the cob, cooked and cut into 1 inch pieces
5 medium hot green chillies, minced (or to taste)
1 ½ tbsp ginger
1 ½ cups sweetcorn off the cob (I used tinned)
1 ¼ cups passata
1 ½ cups coconut milk
2 tbsp sunflower oil
2 tsp cumin seeds
½ tsp asafoetida (optional)
2 tsp coriander seed powder
¼ tsp turmeric
2 tsp salt (or to taste)
¼ cup fresh coriander, chopped

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1. Heat the oil in a pan and add the cumin seeds, asafoetida, chillies, ginger, passata and ground peanuts. Cook on a medium heat for 5 minutes, stirring constantly.

2. Add the coconut milk, turmeric and coriander seed powder and allow to simmer for around 10 minutes. Keep stirring to ensure it doesn’t stick to the bottom of the pan.

3. Add the corn on the cob, tinned sweetcorn and salt. Simmer for another 10 minutes (keep stirring) and then finally stir in the fresh coriander. Garnish with extra chilli and toasted cumin if you wish.

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Wednesday 27th of January 2021

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Monday 28th of October 2019

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Sunday 21st of July 2019

Hi Sanjana, whenever I want to impress a guest I make this- and it has worked with across the ages and cultures. From 85+ to 20 year old non veg loving blokes and they cannot stop raving about it every time I meet them!! Have made couple of other things off your blog and its a hit as expected! If you are ever in Australia, I'd love to thank you with a BBQ on the beach! Cheers!


Tuesday 2nd of June 2015

I read a lot of food blogs, I have one myself! But I am getting so bored of them at the moment, I found yours earlier whilst searching for Ugandan food randomly and I love all of your recipes, I have about 5 things bookmarked so far. Wonderful :)


Friday 5th of June 2015

Hi. Thank you for your lovely comment and for bookmarking recipes you'd like to try. I hope you enjoy! x


Wednesday 24th of October 2012

Oops just saw what it is.