Jollof Fonio

  5.0 – 3 reviews  • Main Dish
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.
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings

Ingredients

  1. 4 cloves garlic
  2. 1 small red bell pepper, chopped
  3. 1 small onion, chopped
  4. 1/4 cup vegetable oil
  5. 2 tablespoons tomato paste
  6. 2 teaspoons curry powder
  7. 1 teaspoon dried thyme
  8. 1 teaspoon smoked paprika
  9. 1 teaspoon bouillon powder
  10. 1/2 teaspoon kosher salt
  11. 1/2 teaspoon cayenne pepper, optional
  12. 2 bay leaves
  13. 1 cup meat broth (chicken or beef) or water
  14. 1 cup fonio

Instructions

  1. 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.
  2. 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.

Nutrition Facts

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

Reviews

Matthew Wood
So simple, so delicious! Savory, umami. The fonio is a PERFECT base. I used Yolélé fonio!

 

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