🧂 Ingredients
- 1 cup Fonio
- 2.5 cups Vegetable broth
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 medium Carrot(diced)
- 1 medium Zucchini(diced)
- 1 can (14.5 oz) Diced tomatoes
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Rinse the fonio thoroughly under cold running water. Drain well.
- 2
In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, diced carrot, and diced zucchini to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- 4
Stir in the diced tomatoes (undrained), turmeric, cumin, and smoked paprika. Cook for 2 minutes until fragrant.
- 5
Add the rinsed fonio and vegetable broth to the pot. Bring the mixture to a boil.
- 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the fonio is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- 7
Season the stew with salt and black pepper to taste. Stir well.
- 8
Serve hot, garnished with fresh chopped parsley.
💡 Pro Tips
- ✓Fonio can be found in specialty African or health food stores, or online.
- ✓Feel free to add other vegetables like bell peppers, sweet potatoes, or spinach.
- ✓For a richer flavor, you can use a good quality vegetable stock instead of broth.
🔄 Variations
- Add a can of drained and rinsed chickpeas for extra protein.
- Stir in a tablespoon of peanut butter for a creamier, richer stew.