Ingredients

Method

• 1 T coconut oil or butter
• 1 t garlic, minced
• 1 t fresh ginger, minced
• 1 t fresh turmeric, minced
• 1 onion, chopped
• 1 T tamarind paste
• 4 cobs sweetcorn, kernels removed
• 1 sprig curry leaves
• 2 cups vegetable or chicken stock
• 1 cup coconut milk
• salt, to taste
For the corn fritters:
• 120 g flour
• 1 t baking powder
• 1 free-range egg
• 1 cup amasi
• 1 T butter, melted
• 1 x 400 g can, creamed corn
• salt, to taste
• 2 cups sunflower oil

Method

Ingredients

1. Heat the coconut oil or butter in a saucepan. Add the garlic, ginger, turmeric and onion and cook over a low heat until the onion is soft.

2. Add the tamarind, corn and curry leaves. Cook for 5 minutes. Add the stock and coconut milk. Simmer for 5 minutes, season and serve with the corn fritters.

3. To make the corn fritters, mix all the ingredients except the oil. Heat the oil in a pan over a medium heat. Drop spoonfuls of batter into the oil in batches. Cook until golden brown and drain on kitchen paper. If the fritters need a bit more cooking, cook in an air-fryer for 2 minutes.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau