uPhuthu Amasi with Smoked Snoek & Jalapeno Apricot Jam Glaze

Easy 
Serves 4
Difficulty: Easy
Cooking time: 30 minutes

INGREDIENTS

2 Woolworths Mild Jalapeño Chillies 
80 ml Woolworths Smooth Apricot Jam 
1 Tbsp Olive Oil
1 Woolworths Lightly Smoked Whole Snoek 
1 lemon sliced 
1 lemon, juiced 
3 cups Woolworths Super Maize Meal 
2 cups water
1 tsp salt
½ cup Woolworths Ayrshire Cultured Low Fat Buttermilk 

To serve:

  • 2 charred sweetcorns, kernels removed 
  • Woolworths Fresh Coriander 

COOKING INSTRUCTIONS

For uPhuthu

  1. Bring water to a boil on medium heat.
  2. Add one cup of maize meal at a time, whisking after each cup.
  3. Cover the pot with a tight lid to allow the phuthu to steam, fluff it every 5 minutes. 
  4. Turn down the heat to low and cook for 30 minutes.
  5. Increase the heat to high and cook for a few minutes, stirring constantly, to char the phuthu for a smokey flavor.

For the apricot glaze

  1. Char the jalapeño on the braai, allow to cool and remove seeds.
  2. In a pestle and mortar crush the charred jalapeño with the jam and olive oil.
  3. Place lemon slices on a camp braai grill for the fish to rest on. Place the fish skin-side down on the lemon slices and brush with the apricot glaze. Reserve 2 tablespoons of glaze for basting on the braai. 
  4. Season with salt and a squeeze of lemon.
  5. Cook the fish over medium heat, skin-side down, for 5 minutes. Flip the fish, brush with glaze, and cook for an additional 3 minutes.
  6. To serve, in a bowl combine phuthu with amasi and sweetcorn, serve fish atop the phuthu with a sprinkling of chopped coriander.

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