A nutritious and ancient grain dish where tiny fonio grains are cooked in a rich tomato and vegetable sauce, offering a lighter alternative to rice-based dishes.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Wash fonio thoroughly in a fine sieve under running water.
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2
Heat oil and sauté onion until golden. Add tomato paste and cook 2 minutes.
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3
Add blended tomatoes, carrots, and green beans. Cook 10 minutes.
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4
Add water, bouillon cube, and salt. Bring to a boil.
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5
Add washed fonio, stir once, cover and cook on very low heat for 15 minutes.
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6
Fluff with a fork and serve.
Did You Know?
Fonio is called "the seed of the universe" by the Dogon people and is one of the oldest cultivated grains in Africa, pre-dating rice and wheat cultivation on the continent.
Chef's Notes
Equipment Tips
- pot with lid
- fine-mesh sieve
- wooden spoon
Garnishing
fresh herbs, tomato slices
Accompaniments
grilled chicken, salad
The Story Behind Fonio Jollof
Fonio has been cultivated in the Fouta Djallon highlands of Guinea for over 5,000 years. It was once considered the food of chiefs and is experiencing a global renaissance as a superfood. Guinea remains one of the world's largest fonio producers.
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