15 Min Prep
25 Min Cook
6 Servings
by: Yolele
Ingredients
- 2 tablespoons of olive oil
- 2 cups diced onions (small, ¼-½ in)
- 2 cups diced sweet potatoes (¼-½ inch), about 1 large potato
- 1 pinch of salt
- 3 tablespoons curry powder
- 1 ½ tablespoon fresh grated ginger
- 1 can chickpeas (rinsed + strained)
- 4 cups cooked Yolélé fonio
- 1 cup pomegranate seeds
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint, chopped
- juice of 1 lemon
Preparation
-
Step 1
Add oil into a large saucepan and place it on the stove over medium heat.
-
Step 2
Add onions, sweet potato, salt, and mix well.
-
Step 3
Add curry powder and stir frequently (about 8 minutes, do not let onions burn).
-
Step 4
Turn heat to medium-low, add ginger and chickpeas. Mix well.
-
Step 5
Add more oil if the mixture seems dry, continue to cook for 2-4 minutes.
-
Step 6
Gently fold in cooked fonio. Take the mixture off the heat and transfer to a bowl. Allow to cool.
-
Step 7
Before serving, mix in pomegranate seeds, lemon juice, and chopped herbs.
In this Recipe...
Dakar Curry Fonio Pilaf
Dakar, the capital of Senegal, bustles with people from all over the world who bring their food with them. Our Dakar Curry Fonio Pilaf is mild and warming, with turmeric and pops of sweet currants. Pair with a stir fry, ratatouille or lentils.
Fonio
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.
