Jollof-Inspired Fonio
By Erica TurnerPublished on August 7, 2023
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
3 cups chicken broth, divided1 (14.5-ounce) can whole peeled tomatoes 1 red onion (½ onion quartered, ½ onion sliced thin) 4 garlic cloves, peeled1 teaspoon table salt 1 teaspoon packed brown sugar ½ teaspoon red pepper flakes ¼ cup vegetable oil, divided1 cup fonio 2 bay leaves 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley
Before You Begin
Fonio is an ancient grain from West Africa with a fine texture. Look for it in the grain aisle of specialty markets, or online.
Instructions
- Process 1 cup broth, tomatoes, quartered onion, garlic, salt, sugar, and pepper flakes in blender on high speed until smooth, 1 to 2 minutes.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add tomato mixture and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
- Add fonio, bay leaves, and remaining 2 cups broth and stir well. Cook, stirring occasionally, until most liquid has been absorbed, 3 to 4 minutes. Stir in butter, remove from heat, and cover. Let stand until all liquid has been absorbed, 10 to 15 minutes.
- While fonio stands, heat remaining 2 tablespoons vegetable oil in 10-inch nonstick skillet over medium heat until shimmering. Add sliced onion and cook, stirring occasionally, until it begins to brown at edges, 2 to 3 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onions are soft and deeply brown, 15 to 20 minutes.
- Fluff fonio and top with caramelized onions and parsley. Serve. (Fonio can be refrigerated for up to 2 days.)
Time
45 minutesYield
Serves 4 to 6Ingredients
3 cups chicken broth, divided
1 (14.5-ounce) can whole peeled tomatoes
1 red onion (½ onion quartered, ½ onion sliced thin)
4 garlic cloves, peeled
1 teaspoon table salt
1 teaspoon packed brown sugar
½ teaspoon red pepper flakes
¼ cup vegetable oil, divided
1 cup fonio
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Ingredients
3 cups chicken broth, divided
1 (14.5-ounce) can whole peeled tomatoes
1 red onion (½ onion quartered, ½ onion sliced thin)
4 garlic cloves, peeled
1 teaspoon table salt
1 teaspoon packed brown sugar
½ teaspoon red pepper flakes
¼ cup vegetable oil, divided
1 cup fonio
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Ingredients
3 cups chicken broth, divided
1 (14.5-ounce) can whole peeled tomatoes
1 red onion (½ onion quartered, ½ onion sliced thin)
4 garlic cloves, peeled
1 teaspoon table salt
1 teaspoon packed brown sugar
½ teaspoon red pepper flakes
¼ cup vegetable oil, divided
1 cup fonio
2 bay leaves
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Why This Recipe Works
Blending tomatoes and aromatics creates a smooth, flavorful cooking liquid for the fonio, while also imparting a rouge color that’s characteristic of Jollof Rice. Topped with sweet, soft caramelized onions and fresh parsley, this dish works equally well as a hearty side or meal unto itself.
Before You Begin
Fonio is an ancient grain from West Africa with a fine texture. Look for it in the grain aisle of specialty markets, or online.
Instructions
- Process 1 cup broth, tomatoes, quartered onion, garlic, salt, sugar, and pepper flakes in blender on high speed until smooth, 1 to 2 minutes.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add tomato mixture and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
- Add fonio, bay leaves, and remaining 2 cups broth and stir well. Cook, stirring occasionally, until most liquid has been absorbed, 3 to 4 minutes. Stir in butter, remove from heat, and cover. Let stand until all liquid has been absorbed, 10 to 15 minutes.
- While fonio stands, heat remaining 2 tablespoons vegetable oil in 10-inch nonstick skillet over medium heat until shimmering. Add sliced onion and cook, stirring occasionally, until it begins to brown at edges, 2 to 3 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onions are soft and deeply brown, 15 to 20 minutes.
- Fluff fonio and top with caramelized onions and parsley. Serve. (Fonio can be refrigerated for up to 2 days.)
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