HOW TO PREPARE JOLLOF OUT OF FONIO

As the world evolves and gradually sees the diversity and riches of the African kitchen, some of the ingredients we have been consuming for centuries are becoming more and more discoverable in recent times.

Fonio (also known as “hungry rice” or “hungry millet”) is arguably the oldest cereal in Africa. In terms of texture, Fonio is similar to couscous. It cooks in a very similar manner but unlike couscous, it is a grain packed with healthy nutrients and has an earthy flavor to it. It is quite a fine grain, with very small individual pieces that are hard to distinguish raw. But when cooked it almost quadruples in size, which means more value for your money.

Aside the great things written about Fonio, It is a fantastic grain because of how quickly it cooks and how well it can soak up any flavor you cook it with. As proud Ghanaians, jollof is one of our favorite meals and it is better to find other healthier grains to use in the place of rice.

Without further ado, here is a step-by-step approach to make Fonio Jollof.

Ingredients for 2-3 servings

1/2 cup of dry OTI white Fonio grain

3/4 cup veggie broth or water (salt free is best to have better control of salt)

1/4 cup tomato stew

1/2 tsp curry powder

1/2 tsp cayenne pepper (you can add more if you like spicy food)

Salt to taste

Directions

In a pot mix together the spices, broth/water, and tomato stew and let it come to a boil. Make sure to check for salt.
Once it starts to boil, add the Fonio grain and cover the pot.
Lower the heat and let the Fonio cook for 5 minutes. After the 5 minutes has passed, turn off the heat and keep the pot in place. Do not touch it and do not move it. Let the pot sit for ten minutes.
After ten minutes, you can open the cover and fluff the Fonio.
Leave for about 30-40 seconds and transfer into serving plates.
Serve with stew, salad, plantain or with any condiment of your choice.