PERFECT FONIO
Fonio is an ancient grain that's been cultivated for thousands of years in West Africa. It's naturally vegan and gluten-free and is sometimes called a "super-grain" because of its high levels of iron and protein. Fonio (and other millets) are typically used to make porridge as part of a breakfast meal in certain West African countries. However, like any other grain, fonio can be cooked in various ways. This version is made like steamed rice, and flavored with cumin, star anise and a little bit of coconut oil. Enjoy it on its own, or serve it with a stew, soup, meat or sauteed vegetables.
Provided by Food Network Kitchen
Time 10m
Yield 2 serving
Number Of Ingredients 5
Steps:
- Add the coconut oil, cumin seeds, star anise, 1/4 teaspoon salt and 1 cup water to a small pot and bring to a boil over medium-high heat.
- Add the fonio and stir to combine. Cover the pot, reduce the heat to low and cook until the water is absorbed and the fonio doubles in size, about 4 minutes. Fluff the fonio in the pot with a fork, taste and season with more salt if desired and then transfer to a bowl.
JOLLOF FONIO
Jollof rice originated in the Wolof or Jolof Empire in the Senegambian region, and today the dish of rice cooked in a tomato (or tomato and bell pepper) stew is one of the most recognized West African dishes around the world. Rice is not the only grain that can be used for jollof--jollof beans and jollof pasta are also popular. This version uses fonio, an ancient grain that's been cultivated for thousands of years in West Africa. Serve it on its own, or pair it with some vegetables, plantains and your favorite protein.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 serving
Number Of Ingredients 14
Steps:
- Process the garlic, red bell pepper and onion in a blender or food processor until a coarse puree, about 30 seconds. You should have about 1 cup.
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, stirring, until it starts to look grainy in the oil, about 5 minutes. Add the bell pepper puree and stir to combine. Cover, lower the heat to medium low and let the mixture simmer for 5 minutes. Add the curry powder, thyme, smoked paprika, bouillon powder, salt, cayenne pepper, if using, and bay leaves and stir to combine. Cover and let simmer for 5 minutes. Stir in the broth. Add the fonio and stir to combine. Cover the pot with aluminum foil, then put on the lid. Cook over medium-low heat until the water is absorbed, about 10 minutes. Use a fork to fluff the jollof fonio in the pot. Cover again with the foil and lid and let it cook for another 5 minutes. Transfer the fonio to a bowl. Serve by itself or with sauteed meat, vegetables and sweet plantains.
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