Fonio Jollof Rice
A West African classic made with fonio grain, tomatoes, peppers, and aromatic spices.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups fonio grain
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 scotch bonnet pepper (optional for heat)
- 3 tomatoes, blended
- 1/4 cup tomato paste
- 1 tsp thyme
- 1 tsp curry powder
- 1 tsp smoked paprika
- 1 bay leaf
- 3 cups vegetable broth
- 2 tbsp palm oil or vegetable oil
- Salt to taste
Nutrition Facts
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Instructions
Rinse the fonio grain thoroughly under cold water to remove any bitterness. 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. Stir and cook for another 2 minutes.
Pour in the blended tomatoes and tomato paste. Stir well and let it cook for 5 minutes until the mixture thickens.
Add thyme, curry powder, smoked paprika, and bay leaf. Stir to combine the spices with the tomato mixture.
Pour in the vegetable broth and bring to a gentle boil. Season with salt to taste.
Add the rinsed fonio grain to the pot. Stir well, reduce heat to low, cover, and let it simmer for 15-20 minutes until the liquid is absorbed and the fonio is tender.
Fluff the fonio jollof rice with a fork, remove the bay leaf, and serve hot with your favorite protein or vegetables.
Chef's Tips
- Grain Tip: Fonio cooks quickly, so keep an eye on it to prevent overcooking.
- Spice Level: Adjust the scotch bonnet pepper to your preferred heat level or omit it entirely.
- Protein Addition: Add cooked shrimp, chicken, or tofu for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.
- Traditional Touch: Use palm oil for an authentic West African flavor.
