• 250g (1/2 lb is fine) desiccated coconut
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp vegetable oil
  • 60 ml (¼ cup) water
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 150g (5 1/3 oz) roasted peanuts (preferably with skin intact because this enhances the flavor and color)
  1. Heat wok and dry-fry the desiccated coconut until lightly browned, stirring continuously. Do not allow to burn and remove when ready.
  2. Blend the onion, garlic, coriander and cumin together in the oil and fry for one minute .
  3. Add the coconut, water, salt and sugar and continue to cook slowly, stirring continuously, for 4-5 minutes.
  4. Stir in the roasted peanuts and allow mixture to cool before storing in an airtight container.
  5. Serve as a side dish to pickles.