6 Serves
77 Mins
Soak the white corn kernels in water overnight, then drain and place them in a large pot with fresh water to boil until tender.
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Vitamin E
2 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
334 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
349 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
15 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
4 g / 28 gSugar
45 g / 50 gSaturated Fat
8 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Once the corn is soft, drain the excess water and stir in the coconut milk, condensed milk, cinnamon sticks, and cloves.
Simmer the mixture over low heat, stirring occasionally with a wooden spoon until the sauce thickens and the flavors meld together.
20
g45
g10
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Egyptian