Galey iyo Qumbo (Somali Corn in Coconut Sauce)

A recipe for Galey iyo Qumbo (Somali Corn in Coconut Sauce) for #SundaySupper’s Summer Corn event! Pieces of corn on the cob are simmered in a spiced coconut sauce for a quick and delicious summer side.

Sunday Supper

#SundaySupper is celebrating the height of summer with a roundup of Summer Corn recipes! This week’s event is hosted by Ellen of Family Around the Table and I am joining with a recipe for Galey iyo Qumbo, Somali Corn in Coconut Sauce.

Galey iyo Qumbo (Somali Corn in Coconut Sauce)

Corn is an integral part of Somali cuisine. You can find it in a variety of ways, from Soor (Polenta/Grits) and Muufo (Flat Bread) to sautées and on the cob like this Galey iyo Qumbo. This Somali corn on the cob is packed with flavor and color, but takes less than 15 minutes to make with only a handful of ingredients. The corn is cut into thirds, tossed in the pot with coconut milk mixed with tomato, turmeric, and onion, then simmered until tender. The resulting sauce would also be perfect with rice or as a dip for flat breads.

While simmering, turn the corn pieces a couple of times to make sure all sides get coated in the sauce. I added a sprinkling of cilantro for a pop of color. This is completely optional. I also used full coconut milk, but you can substitute with light if desired for less richness.

If giving this to small children, make sure they are not in any favorite outfits. While she thoroughly enjoyed it, Claire was completely covered after eating her piece. She even managed to get some sauce in her hair and on our dogs. I imagine turmeric would be quite difficult to get out of any preferred fabrics.

Looking for more ways to use corn?

Try

• Grilled Corn with Sriracha Butter
• Pot Ang (Cambodian Grilled Corn)
• Jolada Palya (Stir-Fried Corn with Basil and Leeks)

Check out what everyone else made for the summer corn event:

Appetizer

• Cheesy Grilled Corn Dip by Helpful Homemade
• Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
• Roasted Corn and Tomato Bruschetta by Monica’s Table

Breakfast

• Blueberry Masa Harina Pancakes by Magnolia Days

Salad

• Grilled Corn Ravioli Caprese Salad by Food Lust People Love
• Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook

Main Dish

• Black Bean Corn Casserole by Cindy’s Recipes and Writings
• Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
• Fresh Corn Fettuccine by Sew You Think You Can Cook
• Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
• Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
• Polenta Stuffed Peppers by Culinary Adventures with Camilla

Side Dish

• Blueberry and Corn Skillet Bread by Wholistic Woman
• Corn Pudding by Bottom Left of the Mitten
• Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
• Easy Addictive Corn by Fantastical Sharing of Recipes
• Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
• Honey Cornbread Muffins by Life Tastes Good
• Jalapeno Popper Cornbread Muffins by The Crumby Kitchen
• Peruvian Grilled Street Corn by Cupcakes & Kale Chips
• Skillet Fried Corn by New South Charm
• Skillet Jalapeno Cornbread by Grumpy’s Honeybunch

Dessert

• Blackberry Cornbread Buckle by Pies and Plots
• Brazilian Corn Cookies by What Smells So Good?
• Margarita Popcorn by The Redhead Baker

Galey iyo Qumbo (Somali Corn in Coconut Sauce) Recipe

Adapted from The Somali Kitchen

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Galey iyo Qumbo (Somali Corn in Coconut Sauce)

A recipe for Galey iyo Qumbo (Somali Corn in Coconut Sauce)! Pieces of corn on the cob are simmered in a spiced coconut sauce for a quick and delicious summer side.

Course Side Dish

Cuisine Somali

Keyword coconut, corn, Somali, Somalia, summer, turmeric

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 Servings

Ingredients

• 1 cup (237 ml) coconut milk
• 1 cup (237 ml) water
• 1/2 cup (118 ml) pureed tomatoes
• 1 teaspoon ground turmeric
• Salt to taste
• 1 onion finely diced
• 4 corn on the cob each cut into 3 equal pieces
• Cilantro for garnish optional

Instructions

• In a large saucepan, whisk together the coconut milk, water, tomato, and turmeric. Add the onions, season with salt, then add the corn.
• Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally to coat the corn, until the corn is cooked through, about 10 minutes.
• Serve immediately topped with cilantro if desired.