Ingredients

2 ounces onion, chopped
1 each garlic clove, minced
8 ounce tomatoes, skinned and chopped
4 ounce green bell pepper, diced
1 ounce green chilies, diced
1/2 ounces ginger, grated
1 ounce vegetable oil
1 Tbsp. tomato paste
2 tsp. malt vinegar
1 tsp. Worcestershire sauce
1/4 pint vegetable stock
1 tsp. muscovado sugar
1/4 tsp. salt
4 medium corn on the cob
2 Tbsp. dry sherry

Cooking Instructions

Heat oil. Add the onion and garlic and fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt. Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly and then puree by forcing thorough a sieve. Slice stalks from the corn cobs. Remove the leaves and the silk threads. Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender. Drain. Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes. Pour over cobs and serve.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)