Fonio à la TomateTomato Fonio Pilaf

Name: Fonio à la Tomate (Tomato Fonio Pilaf)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mali
Ingredients: 350 g Fonio (rinsed); 150 g Onion (finely chopped); 8 g Garlic (crushed); 200 g Tomato (finely chopped); 30 ml Vegetable Oil; 600 ml Vegetable Stock; 6 g Salt; 2 g Black Pepper; 20 g Fresh Coriander (finely chopped)

Fonio cooks quickly into a light, fluffy pilaf scented with onion, garlic, and tomato. It is a practical and elegant grain dish, often served alongside grilled meat or stew in the western Sahel.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

437kcal

Calories

Protein

Fat

86g

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.

Pilaf

350g
Fonio (rinsed)
150g
Onion (finely chopped)
8g
Garlic (crushed)
200g
Tomato (finely chopped)
30ml
Vegetable Oil
600ml
Vegetable Stock
6g
Salt
2g
Black Pepper
20g
Fresh Coriander (finely chopped)

Cook through it

Method

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

7 steps

01
Rinse the fonio well and drain it.
02
Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until translucent.
03
Stir in the garlic and tomato, and cook until the tomatoes soften.
04
Add the fonio and stir for a moment so the grains are coated.
05
Pour in the vegetable stock and add the salt and black pepper. Bring to a gentle simmer.
06
Cover and cook on low heat until the fonio is tender and fluffy.
07
Remove from the heat, fluff with a fork, and fold in the fresh coriander before serving.

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