Fonio with Tomato-Onion Sauce

Name: Fonio with Tomato-Onion Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Guinea
Ingredients: 450 g Fonio (rinsed well); 900 ml Water; 6 g Salt; 220 g Onion (finely chopped); 12 g Garlic (crushed); 350 g Tomato (finely chopped); 40 g Tomato Paste; 50 ml Vegetable Oil; 3 g Black Pepper; 5 g Salt

Fonio cooks into a light, fluffy grain with a delicate nutty flavor. This Guinean-style serving pairs it with a simple tomato-onion sauce.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

380kcal

Calories

Protein

Fat

72g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fonio

450g
Fonio (rinsed well)
900ml
Water
6g
Salt

Sauce

220g
Onion (finely chopped)
12g
Garlic (crushed)
350g
Tomato (finely chopped)
40g
Tomato Paste
50ml
Vegetable Oil
3g
Black Pepper
5g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Bring the water to a boil and add the salt.
02
Stir in the fonio, cover, and cook on very low heat until the grains are tender.
03
Leave the fonio covered off the heat for a few minutes, then fluff it gently.
04
Heat the vegetable oil in a pan over medium heat.
05
Add the onion and cook until soft.
06
Stir in the garlic and cook briefly.
07
Add the tomato paste and cook until it darkens slightly.
08
Add the tomato and simmer until the sauce is thick and glossy.
09
Season the sauce with the salt and black pepper.
10
Serve the tomato-onion sauce over the steamed fonio.

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