Fonio Balls in Peanut Sauce
A delightful and nutritious dish featuring tender fonio balls, a grain native to West Africa, served in a rich and creamy peanut sauce. The fonio balls are made from cooked fonio, oats, and spices, then lightly fried, while the sauce is a flavorful blend of peanut butter, tomatoes, and aromatic spices.
🧂 Ingredients
- 1 cup Fonio(uncooked)
- 2.5 cups Water
- 0.5 tsp Salt
- 0.5 cup Quick Oats or Rolled Oats
- 0.25 tsp Harissa Paste(or to taste)
- 0.5 small Onion(finely diced)
- 1 clove Garlic(minced)
- 1 tbsp Tomato Paste
- 2 tsp Cumin
- 1 tsp Chili Powder
- 0.5 tsp Paprika
- 0.5 tsp Coriander
- 0.5 tsp Fenugreek
- 0.25 tsp Cinnamon
- 0.125 tsp Cayenne Pepper(or to taste)
- 1 tbsp Vegetable Oil(for frying fonio balls)
- 1 tbsp Olive Oil(for sauce)
- 1 Carrot(chopped)
- 0.5 Red Bell Pepper(diced)
- 3 dl Full-Fat Coconut Milk
- 0.33 cup Natural Peanut Butter(generous amount)
- 0.25 cup Water(to thin sauce, or more as needed)
- 1 tbsp Coconut Sugar(or to taste)
- 0.25 cup Roasted Peanuts(for garnish, chopped)
- Fresh Parsley(for garnish (optional))
👨🍳 Instructions
- 1
Cook the fonio: In a saucepan, heat 1 tbsp olive oil over medium heat. Add the fonio and toast for 1-2 minutes, stirring frequently. Add 2.5 cups of water and 0.5 tsp salt. Bring to a boil, then reduce heat to a simmer and cook uncovered until all liquid has evaporated, about 7-8 minutes.
- 2
Prepare the fonio balls: Transfer the cooked fonio to a food processor. Add oats, harissa paste, diced onion, minced garlic, tomato paste, cumin, chili powder, paprika, coriander, fenugreek, cinnamon, and cayenne pepper. Process for about 20-30 seconds, scraping down the sides, until well combined and sticky enough to form balls. If the mixture is too dry, add a teaspoon of water at a time.
💡 Tip: The mixture should be firm enough to hold its shape. - 3
Shape the fonio balls: With slightly damp hands, form the mixture into small balls (about 1-inch in diameter). You should get about 12-16 balls.
- 4
Fry the fonio balls: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the fonio balls and fry, turning occasionally, until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
- 5
Make the peanut sauce: In the same skillet (or a clean one), heat 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger (if using) and sauté for 1 minute until fragrant.
- 6
Add the chopped carrot and diced red bell pepper. Cook for 5-8 minutes, or until the carrots are tender-crisp.
- 7
Pour in the coconut milk, peanut butter, 0.25 cup water, coconut sugar, and a pinch more salt and pepper. Stir well to combine everything. Bring to a simmer and cook for about 5-10 minutes, stirring frequently, until the sauce thickens.
💡 Tip: If the sauce is too thick, add a little more water or coconut milk. - 8
Add the fried fonio balls to the sauce. Stir gently to coat them well. Simmer for another 3-5 minutes to allow the balls to absorb the flavors.
- 9
Serve warm, garnished with chopped roasted peanuts and fresh parsley, if desired.
💡 Tip: This dish is delicious served with a side of green salad.
💡 Pro Tips
- ✓Ensure the fonio is cooked until all the water is absorbed before processing for the balls.
- ✓Don't overcrowd the skillet when frying the fonio balls; fry in batches if necessary.
- ✓Adjust the amount of harissa paste and cayenne pepper to control the spice level.
🔄 Variations
- Add other vegetables to the sauce, such as spinach, zucchini, or sweet potato.
- For a smoother sauce, blend it before adding the fonio balls.
- If fonio is unavailable, couscous or millet can be used as a substitute for the balls, though the texture will differ.