Phuthu with Amasi

🥛 Phuthu with amasi plays on the contrast between crumbled corn and a sweet-sour fermented milk.

Ingredients

• 250 g phuthu corn flour
• 450 ml water
• 1 g salt
• 600 g commercial pasteurized plain amasi, cold

Preparation

Bring water and salt to a simmer in a heavy-bottomed saucepan. Pour in the flour in a steady stream, forming a moist mass rather than a smooth porridge.

Cover and cook for 10 minutes over very low heat. Uncover, then break up the mass with a fork to separate the grains.

Cover again and continue cooking for 20 to 25 minutes. Crumble twice during this period. Add a few spoonfuls of hot water only if some areas remain dry or floury.

Taste to check for doneness. Spread the amount to be served in a clean dish and let cool for about 20 minutes, without leaving the dish at room temperature for too long.

Divide the phuthu into four bowls. Add 150 g of cold amasi per bowl at the time of serving, or present the milk separately.

Mix lightly to keep some of the grain visible. Consume immediately.