Prep Time

min.

Cook Time

min.

June 16, 2021 by Amethyst Ganaway

Barbeque doesn’t always have to be an all day thing. This bowl is a great way to bring the cookout to you without all the work. Using store made rotisserie chicken and an easy BBQ sauce (if you don’t want the store made stuff, check out my recipe on Yummly for a Smoky Spicy Molasses BBQ sauce) you can have your own personal barbeque in a bowl. Add veggies like corn, black eyed pea salad (we used Chef Pierre Thiam’s recipe), and cabbage (we turned ours into slaw) and brighten up the bowl. Fonio comes in to soak up all these delicious flavors and turn it into a full meal.

Ingredients

3 tablespoons mayonnaise
3 teaspoons apple cider vinegar
Kosher salt and black pepper to taste
1 ½ cups shredded cabbage
2 cups cooked Yolélé fonio
2 cups pulled chicken (or jackfruit)
1 cup cooked frozen or fresh corn kernels
1 15 oz can black eyed peas, drained and rinsed (or about 2 cups black eyed pea salad)
1 cup bbq sauce
Fresh herbs or green onion to garnish

Preparation

01 .

In a medium bowl, mix the mayo, vinegar, and salt and pepper to taste, or about ½ teaspoon each. Add the shredded cabbage and mix well. Let sit while you prepare the other ingredients so that the cabbage slightly softens and the flavors come together.
02 .

Get your cooked fonio, chicken, and corn, and, if cold or at room temperature, warm them on the stove in individual small pans or pots for about 5 minutes over medium-low heat, or pop them into the microwave for about 2 minutes each on high. If you’re making black eyed pea salad, serve it cold or at room temperature, otherwise, also heat up your black eyed peas in a small saucepan until warm, about 5 minutes.
03 .

Warm up your barbeque sauce on the stove or in the microwave for about 2-3 minutes.
04 .

Assemble the two bowls by placing all of the prepared vegetables, chicken, and fonio into the bowls in equal portions, drizzle or spoon the barbecue sauce onto your chicken, and garnish with fresh herbs or green onion. Enjoy!