Fonio Jollof Rice
A West African classic made with fonio, tomatoes, peppers, and aromatic spices.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups fonio
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 scotch bonnet pepper (optional for heat)
- 3 large tomatoes, blended
- 1/4 cup tomato paste
- 1 tsp thyme
- 1 tsp curry powder
- 1 tsp smoked paprika
- 1 bay leaf
- 3 cups vegetable or chicken stock
- 2 tbsp vegetable oil
- Salt to taste
Nutrition Facts
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Instructions
Rinse the fonio under cold water until the water runs clear. Drain and set aside.
Heat oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3 minutes.
Add minced garlic, diced bell pepper, and scotch bonnet pepper. Sauté for another 2 minutes until fragrant.
Stir in the blended tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the mixture thickens.
Add thyme, curry powder, smoked paprika, bay leaf, and salt. Mix well and cook for another 2 minutes to let the spices bloom.
Pour in the stock and bring to a boil. Add the rinsed fonio, stir, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed.
Turn off the heat and let the pot sit covered for 5 minutes. Fluff the fonio with a fork before serving.
Chef's Tips
- Fonio Tip: Always rinse fonio thoroughly to remove any bitterness before cooking.
- Spice Level: Adjust the scotch bonnet pepper to your preferred heat level or omit it entirely.
- Stock Choice: Use homemade stock for deeper flavor, but store-bought works fine too.
- Texture: For a smokier taste, grill the tomatoes and peppers before blending.
- Serving Suggestion: Pair with grilled chicken, fish, or fried plantains for a complete meal.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.
