Phutu tabbouleh

Preparation time : 15 min Cooking time : 20 min Servings : 4
  • 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)

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