Sides
Fonio Couscous
The Quirky Foodster Team
Ingredients
- 250 g (1.25 cups) fonio grain
- 500 ml (2 cups) water
- 20 g (1.5 tbsp) butter or vegetable oil
- 3g (1/2 tsp) salt
Method
- Rinse the fonio well in a fine sieve and drain.
- Bring water and salt to a boil in a saucepan.
- Sprinkle in the fonio, stir once, cover, and remove from heat.
- Let stand covered for 5 minutes to absorb the water.
- Fluff the fonio with a fork, stirring in butter or oil to separate the grains.
- Serve warm as a side to stews and sauces.
Introduction: Steamed fonio served as a light, fluffy side is a staple accompaniment to saucier Guinean dishes, prized in the Fouta Djallon highlands for cooking quickly compared to other traditional grains.
Cultural Background: Steamed fonio served as a light, fluffy side is a staple accompaniment to saucier Guinean dishes, prized in the Fouta Djallon highlands for cooking quickly compared to other traditional grains.
Tips: Do not stir the fonio while it steams, or it can become gummy. A steamer basket lined with cloth gives the fluffiest traditional result.
Variations: Add sauteed onions for extra flavour. Use vegetable stock instead of water for a richer taste.
Storage: Refrigerate up to 2 days in a covered container.
Reheating: Steam briefly or microwave with a damp paper towel to restore fluffiness.
Nutrition: Calories: 190 kcal | Protein: 4 g | Carbs: 36 g | Fat: 4 g | Fibre: 2 g
FAQs:
Q: Is fonio the same as couscous?
A: No, fonio is a distinct ancient grain, though it is often prepared in a similar fluffy, steamed style.
Q: How do I keep the grains from clumping?
A: Fluffing with a fork and adding a little fat after cooking helps keep the grains separate.
Please log in to leave a comment.