Soups
Sopa de maíz
A sweet, creamy soup made from tender corn blended with coconut milk, lightly sweetened and flavoured with cinnamon. Served warm or at room temperature, as a light starter or as a dessert, depending on your taste.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Strip the kernels from the corn cobs with a knife; if you're using canned or frozen corn kernels, drain them.
- Put the kernels in a saucepan with the water, the cinnamon stick and the pinch of salt, then cook over medium heat for 15 minutes.
- Remove the cinnamon stick, then blend the kernels finely with their cooking liquid.
- Return the purée to the saucepan, add the coconut milk and sugar, then simmer gently for 8 minutes, stirring.
- Serve hot, sprinkled with ground cinnamon and a spoonful of coconut cream if you like.
Variations and tips
Dessert version. Serve it cold with pieces of fresh fruit, such as mango or pineapple.
Using what's easy to find. Well-drained canned corn works very well if fresh corn isn't in season.
More ideas
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Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Equatorial Guinea
Original Ecomely recipe.