Somali Corn in Coconut Turmeric Sauce

Chop onion very finely. Place onion, coconut milk, water, tomato puree, turmeric and salt to taste in a pan.

Cut corn into two or three pieces. Place the pieces in the sauce and bring to a boil. Turn heat to low and simmer, turning the corn around occasionally, until corn is cooked through, about 15–20 minutes. When corn is cooked, you could take it out of the sauce and puree the sauce and the onions in it. That is optional, but it makes for a more velvety sauce.

Sprinkle with chopped cilantro or parsley. Serve immediately, with millet cooked in vegetable broth, for instance.