Phutu tabbouleh

Pour a little salt and the hot water into a pot with a thick base and bring to the boil.

Add the maize meal (don’t stir) and close the lid, reduce heat and simmer gently for 5 minutes. Fluff with a fork during cooking until it’s crumbly.

Set aside to cool completely, then crumble using your hands for a super-fine texture.

Mix in the spring onion first, then add the cucumber, tomatoes, cumin, parsley, mint, lemon juice and oil, and season to taste.

Arrange a bed of lettuce on a serving platter and heap the tabbouleh onto it. Drizzle with more olive oil and a squeeze of lemon juice, and serve.

Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.