This stuffing combines two unique West African flavors. It's inspired by Jollof, arguably the most popular West African dish, and by Kelewele, a Ghanaian, ginger-laced, fried plantain. It’s perfect for the holidays, or anytime you’re looking for a big batch of something comforting and nourishing.
10 Min Prep
25 Min Cook
8 Servings
by: Yolele
Ingredients
- JOLLOF FONIO
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 2 celery sticks, chopped
- 2 tablespoons tomato paste
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 bay leaf
- 4 cups vegetable stock or water
- 1 cup Yolélé Fonio
- PLANTAIN KELEWELE
- 1 cup coconut
- 2 ripe plantains
- 1 ½ tablespoons minced fresh ginger
- salt to taste
- handful of parsley, roughly chopped for garnish
- 2 scallions, roughly chopped for garnish
Preparation
-
Step 1
Heat vegetable oil in a large pot over medium heat. Add the onion, celery, tomato paste, and salt, and stir frequently until mixture darkens slightly. Lower the heat and stir for 2-5 minutes.
-
Step 2
Add the garlic, bay leaf and 4 cups of water, and bring to a boil. Add fonio, reduce heat and simmer for approximately 5 minutes (or until liquid evaporates).
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Step 3
Peel the plantains and cut diagonally into ½ inch thick slices. Coat evenly with the minced ginger in a mixing bowl.
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Step 4
Heat frying oil in a pan on medium-high heat. Fry the plantain and ginger mixture in batches until golden brown.
-
Step 5
Fold fried plantain mixture into cooked jollof fonio and adjust seasoning to taste.
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Step 6
When almost ready to serve, place fonio-plantain stuffing in a baking dish and bake at 375°F for approximately 10 minutes, or until crust forms at the top (if crust doesn’t form, briefly place stuffing under a broiler at high heat).
-
Step 7
Garnish stuffing with parsley and scallions.
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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