Spelt and Plantain Fufu with Lemony Veggies
Experience a fusion of textures and flavors with spelt and plantain fufu served alongside grilled lemony vegetables and spicy kale. This dish combines the nutty taste of spelt and the sweetness of plantains, creating a hearty base. Paired with zesty grilled vegetables and a kick of spice from kale, it's a vibrant and healthy meal perfect for any occasion.
ingredients
- 1 cup spelt flour
- 2 ripe plantains, peeled and diced
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 small red onion, sliced
- 1 lemon, juiced and zested
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 bunch kale, stems removed and chopped
- Salt and pepper to taste
steps
- 1.
In a large pot, bring water to a boil and add the diced plantains. Cook until soft, about 10 minutes.
- 2.
Drain the plantains and mash them in a bowl until smooth.
- 3.
In a pan, combine the mashed plantains with spelt flour and a pinch of salt. Gradually add water until a dough forms, mixing until elastic.
- 4.
Heat olive oil in a grill pan over medium heat. Add zucchini, bell pepper, and onion. Grill until tender, about 8-10 minutes.
- 5.
Squeeze lemon juice and zest over the grilled veggies, season with salt and pepper, and set aside.
- 6.
In another pan, sauté the kale with garlic powder and cayenne over medium heat until wilted, about 5-7 minutes.
- 7.
Serve the spelt and plantain fufu alongside the grilled lemony vegetables and spicy kale. Enjoy!
