We love this combination of crunchy vegetables, herbs and sweet-spicy-tangy sauce with fonio. Recipe below, but feel free to add your own spin: adjust the sauce ingredients to taste, swap out veggies depending on what you have on hand or what looks good in the market!
25 Min Prep
15 Min Cook
4 Servings
by: Yolele
Ingredients
- FONIO:
- ½ cup of Yolélé fonio
- 1 cup of water
- 1 teaspoon of oil
- SPICY TAHINI-PEANUT SAUCE:
- ¼ cup tahini
- ½ cup creamy natural peanut butter
- 3 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 tablespoon of ginger paste (or peel + grate fresh ginger)
- 1 tablespoon rice or apple cider vinegar
- ½ a lime, juiced
- 1 tablespoon sriracha
- 1 ½ tablespoons honey or agave
- ¼ cup water
- pinch of salt
- GARNISH:
- crunchy vegetables (such as carrots and watermelon radish), thinly sliced
- fresh greens like cilantro, green onion and pea shoots, roughly chopped
- starchy vegetables such as sweet potato, chopped and roasted and squash
Preparation
-
Step 1
Make fonio: Coat ½ cup fonio well with 1 teaspoon oil in a medium pot. Turn heat to high, add 1 cup water & bring to a boil. Add a pinch of salt and stir. Cover and turn to low heat for 1 minute. Off heat, keep covered and let rest for 4 minutes. Remove lid, fluff with a fork and set aside. ⠀⠀
-
Step 2
Make the sauce: in a medium bowl, stir together all the ingredients. Season to taste with more salt, honey, and/or sriracha. If necessary, add more water to the sauce so that it is drizzle-able.
-
Step 3
Plate cooled fonio and garnish with sliced veggies. Drizzle with sauce and top with chopped roasted peanuts + sliced red chili.
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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