Jollof Fonio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 543 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 4 grams
- Total: 35 min
- Active: 20 min
Ingredients
4 cloves garlic
1 small red bell pepper, chopped
1 small onion, chopped
1/4 cup vegetable oil
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon bouillon powder
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper, optional
2 bay leaves
1 cup meat broth (chicken or beef) or water
1 cup fonio
Directions
- 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.