Butternut Phuthu Salad with Lihle Mahambehlala
“I happily introduce Kamvelihle Mahambehlala – we call her Lihle – to The Witness readers. She is another of the school’s fortunate, KOO/Tigerbrands-sponsored students. Lihle believes it’s important to experiment with recipes from different cuisines because this extra effort always creates a wow factor when hosting family and friends.”
“My reason for choosing to share my phutu recipe is because this dish is known for being a lifesaver when housekeeping finances are dwindling,” she explains. “It’s a food I grew up with. My grandmother would make it - especially when all her grandchildren visited. She would cook it in a huge bowl and cool it down in the sun with her own fermented milk. We all revelled in the flavour she created, particularly on a hot summer evening. After a healthy serving, sleep came easily.”
Phutu (a traditional South African porridge made by steaming maize meal until it develops a crumbly, grainy texture) can be eaten with many different ingredients. Lihle’s grandmother would make it with cabbage, spinach, or beans. “When I created this dish, it was to celebrate those memories of cooking with my grandmother, who prepared the most simple but phenomenal food over an open fire,” she says, adding that this demonstrated her grandmother’s love for her and for the rest of the family.
“I have elevated the humble dish, creating a modern take on my grandmother’s version yet keeping some of the original elements,” explains Lihle. “I hope you enjoy my butternut lentil phutu salad, full of herbs and a fragrant Pilau flavour. It’s a representation of ‘me’ on a plate because I am colourful, fragrant, and full of life. I am grateful I could share this dish with everyone, and grateful to my sponsor, KOO, for giving me this wonderful opportunity”.
Lihle’s Butternut Lentil Phuthu Salad / Kathy Pitout Photography
Although Lihle said it was important to experiment with recipes from different cuisines because it created a wow factor when hosting family and friends, I’m sure she never serves a new recipe before trying it out. I suggest at least one practice round before inviting guests. I definitely agree with keeping the table exciting and interesting with new combinations. This allows your cooking skills to keep maturing.
The history of African food, and how this history revolves around sustainability and preservation, is one of Lihle’s interests. As I learn about ancient food practises, I realise the importance of documenting and rewriting our cuisine.
“The course, here at Jackie Cameron School of Food & Wine, is more than I had anticipated,” Lihle shares. “I now realise that the culinary industry is very broad and there are many careers within it - besides being in commercial kitchens. We learn something new and different every day and most importantly, for me, the course has forced me out of my comfort zone and into being disciplined.”
Lihle considers that to succeed in this industry, one has to be resilient, passionate and creative - but most importantly, disciplined. “Also being respectful of people and ingredients,” she adds, “and to be willing to teach others - and to pass down knowledge.”
I’m confident you will enjoy Lihle’s salad – I certainly did.
Explore my website to find out more about my Women’s and Men’s Chef Clothing Range. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron – the books highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: jackie@jackiecameron.co.za.
Jackie Cameron - Owner of Jackie Cameron School of Food & Wine in Hilton, KZN - for enquires email admin@jackiecameron.co.za.
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Food assistant and recipe developer: Lihle Mahambehlala
All photos by Kathy Pitout Photography