A thick, rustic stew combining fresh corn kernels with red beans, pumpkin, and coconut milk, seasoned with garlic and shallots, served as a hearty highland staple.
Ingredients
3 ears corn, kernels removed
200g red beans, soaked overnight
200g pumpkin, diced
300ml coconut milk
3 shallots, sliced
3 cloves garlic, minced
1 tbsp coconut oil
1 tsp salt
600ml water
Instructions
1Boil soaked red beans in water for thirty minutes until nearly tender. Drain and set aside.
2Heat coconut oil in a large pot. Sauté shallots and garlic until golden.
3Add pumpkin and cook five minutes until slightly softened.
4Add corn kernels, beans, and water. Bring to a boil and simmer twenty minutes.
5Pour in coconut milk, stir gently, and cook ten more minutes until everything is tender and stew is thick.
6Season with salt and serve hot as a complete meal.
Did You Know?
In the mountains of Timor-Leste, corn-based dishes outnumber rice dishes, as corn thrives in the highland climate where rice paddies cannot be maintained.