This South African Food Recipe Serves 2
Phutu, Phuthu or Uphuthu, is a conventional arrangement strategy for maize meal in South African food.
It is a dish made by the way toward steaming maize meal on low warmth to form a crumb like texture. Like South African Pap (a thick porridge like dish) – Phutu is likewise enjoyed with meat, vegetables &/or sour milk (maas). In spite of the fact that it is generally connected with Indigenous African & Afrikaner Cuisines – it is not broadly realized that Phutu is one of the principle dishes in the Rural South African Indian Kitchen.
Pronunciation : poo-too
- 1 teaspoon butter
- 2 cups maize meal
- 500ml (2 cups) water
- 1 ½ teaspoon salt (as per taste)
- In a large thick based pot/pan, pour in water, add the salt & bring to a boil.
- Turn down the heat once the water starts to boil.
- Immediately add in the maize meal. I have used the Nyala maize meal but you are welcome to use any other brand.
- As soon as the maize meals hits the water, begin stirring with a fork or a wooden spoon. I prefer using a fork.
- Continue mixing with a fork or wooden spoon until the water starts to evaporate.
- It should start forming a crumbly texture.
- To make the mixture of the more thick, add more maize meal & to make the mixture more weak, add more boiling water.
- The next step is completely optional. Add in the butter.
- Mix well.
- Serve hot.
- Phutu goes well with Curries, Chakalaka, Chutneys, Braais or as a side to a meal.
- Also goes well with Sausage With Baked Beans Curry or Durban Prawn Curry.