Spelt and Plantain Fufu with Grilled Vegetables
Experience a unique fusion of spelt and plantain fufu served with vibrant grilled lemony vegetables and spicy kale. This recipe highlights the earthy flavor of spelt and the sweet richness of ripe plantains in a delightful textural contrast. Perfectly grilled vegetables infused with zesty lemon add a refreshing touch, while the spicy kale elevates the dish with its robust flavor.
ingredients
- 1 cup spelt flour
- 2 ripe plantains, peeled and sliced
- 2 cups water (for fufu)
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- 2 cups kale, stems removed and chopped
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
steps
- 1.
In a pot, bring 2 cups of water to a boil and add the plantain slices. Cook until tender, about 10-15 minutes.
- 2.
Remove the plantains and drain the water, then mash the cooked plantains until smooth.
- 3.
In a bowl, combine the spelt flour and the mashed plantains. Knead together until you have a smooth dough. Shape into balls or a loaf.
- 4.
In a separate bowl, toss the zucchini, bell pepper, and yellow squash with olive oil, lemon zest, salt, and pepper.
- 5.
Preheat the grill to medium-high and grill the vegetables for about 5-7 minutes on each side until they are tender and slightly charred.
- 6.
In a pan, heat 1 tablespoon of olive oil and sauté the minced garlic for 1 minute. Add the kale and red pepper flakes, cooking until the kale wilts, about 3-5 minutes. Season with salt.
- 7.
Serve the spelt and plantain fufu alongside the grilled vegetables and spicy kale, drizzling with fresh lemon juice for added zing.
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