Spelt and Plantain Fufu with Grilled Veggies
Experience the earthy flavors of spelt and plantain fufu paired perfectly with a medley of grilled lemony vegetables and spicy, sautéed kale. This nourishing dish comes together with a delightful blend of textures and flavors, making it an ideal option for a wholesome meal that's both gluten-free and fiber-rich. Enjoy the vibrant colors and tastes that will elevate your dining experience.
ingredients
- 1 cup spelt flour
- 2 ripe plantains
- 2 cups water
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt (for veggies)
- 1 bunch kale, stemmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
steps
- 1.
In a pot, bring 2 cups of water to a boil.
- 2.
Peel and cut plantains into chunks, then add to the boiling water.
- 3.
Cook for about 10-12 minutes until tender, then drain and let cool slightly.
- 4.
In a bowl, mash the plantains and gradually mix in the spelt flour until combined.
- 5.
Knead the mixture briefly, then shape into small balls.
- 6.
Preheat a grill or grill pan over medium heat.
- 7.
Toss the bell pepper, zucchini, and yellow squash with olive oil, lemon juice, and salt.
- 8.
Grill the vegetables for about 5-7 minutes until tender and lightly charred.
- 9.
In a large skillet, heat some olive oil; add garlic and sauté until fragrant.
- 10.
Add kale and red pepper flakes, cooking until the kale is wilted (approximately 5 minutes).
- 11.
Season with salt and pepper to taste.
- 12.
Serve the spelt and plantain fufu with a side of grilled lemony vegetables and spicy kale.
