Uphuthu with black quinoa

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“Umphokoqo is one of those things we are not really allowed to mess with because it was only ever eaten with amasi. But I’m throwing caution to the wind and going the phuthu route, making a starchy side by adding buttery grilled onions. The black quinoa adds gorgeous contrast and texture, a great vehicle for mopping up gravy.” – Khanya Mzongwana

Ingredients

6 cups water
salt, to taste
400 g maize meal
100 g Woolworths black quinoa
8 baby onions, halved
2 T extra virgin olive oil
100 g butter
4 cloves garlic, thinly sliced
1 sprig rosemary
1 sprig thyme
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Bring 4 cups water to the boil in a saucepan and add the salt. Using a fork, stir the maize meal into the water to create lumps. Stir through to create a dry, crumbly consistency.

2. Once the water has “evaporated”, stir in the quinoa, reduce the heat and cook for 25 minutes, covered. Once the umphokoqo is ready, fluff with a fork and turn out into a container to cool.

3. Heat a pan and add the onions, cut side down. Cook until blackened, but not burned. Add the olive oil and turn the onions. Stir in the butter and garlic.

4. Reduce the heat to medium and sauté the onions slowly for 10 minutes or until softened, stirring occasionally. Add the rosemary and thyme. and season. Serve with the umphokoqo.

Find more Christmas recipes here.

Photographs: Toby Murphy
Food assistant: Ellah Maepa