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Phutu tabbouleh


Phutu tabbouleh

Ingredients 13
Servings 4
Time 15 min

Ingredients

  • 1/2
    cup
    boiling water
  • 1 1/2
    cup
    maize meal
  • 1
    cucumber - unpeeled but seeded and finely chopped
  • 2
    cup
    cherry tomatoes - halved
  • 1/4
    cup
    spring onions - finely chopped
  • 1/2
    tsp
    ground cumin
  • 1/4
    Tbs
    flat-leaf parsley - chopped
  • 2
    Tbs
    mint - chopped
  • 2
    lemons - juiced
  • 4
    Tbs
    extra virgin olive oil
  • salt - to taste
  • pepper - to taste
  • lettuce - for plating (Chef Nti uses romaine)
 

Method

20 min
 

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.Phutu tabbouleh

 

Read more on: chef nti  |  maize meal
 

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