Lihle Mahambehlala's Butternut Lentil Phuthu Salad Recipe
Lihle’s Butternut Lentil Phuthu Salad / Kathy Pitout Photography
“My reason for choosing to share my phutu recipe is because this dish is known for being a lifesaver when housekeeping finances are dwindling. 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.”
Lihle Mahambehlala’s Butternut lentil phuthu Salad/Krummel pap Recipe
Yields : 4-5 portions
Ingredients:
1 tsp of coriander seeds
2tsp of cumin
1tsp of black peppercorns
1/2 tsp of mustard seeds
1/2 tsp of ground ginger
1/2 tsp of cinnamon
2 ½ cups (600ml) of water
pinch of Oryx salt
2tsp pilau spice
1tsp of turmeric
50g of salted butter
2 ½ cup (400g) of maize meal
200g Brown Lentils
2 cups of Water
Pinch of oryx salt
1 small butternut (diced)
2 tbsp of Olive oil
1 tsp ground Cumin
50g of rocket
Romesco smoked kalamata olives
1/4 of pomegranate
30g of fresh flat parsley
30g fresh coriander
30g of fresh basil
1/4 of pomegranate
¼ of red onion
Dressing:
2 tbsp of soy sauce
2 tsp of Honey
Romesco olive oil ( from jar of olives)
Lemon juice from half a lemon.
Method:
In a pan, toast all the spices listed above for 3 minute, moving the pan around.
After toasting, grind them up with a pestle and mortar or spice/coffee grinder. Set aside
In a small pot, pour boiling water.
Add a pinch of oryx salt, spice mix and turmeric
While water is boiling pour maize meal and close the pot and lower heat.
After 2 minutes using a fork mix the maize meal, it will start to resemble crumbs.
Let it cook under low heat for 20 minutes, stirring/fluffing after every 5 minutes with a fork.
Watch your Phuthu carefully to ensure it does not burn at the base.
When Phuthu is ready to serve , add a generous knob of butter and fluff for the last time.
Let the phutu cool to a warmer temperature.
In a small pot boil lentils for 18-20 minutes until tender, not mushy, and drain any excess water.
Add a pinch of oryx salt for seasoning.
For the butternut peel and dice into small cubes and toss in olive oil and a sprinkle of cumin.
Roast at 200°C for 15 minutes.
In a salad bowl add the phuthu, rocket, Romesco smoked olives, butternut and chopped parsley, coriander and basil.
For garnish add pomegranate and thin red onion
P.S: Best served with roast chicken and gravy or tomato meatballs or just simply as is.