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Jollof + Plantain Fonio Stuffing

Prep Time
10
min.
Cook Time
25
min.

November 19, 2020 by Pierre Thiam

This stuffing combines two of my favorite 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.

Ingredients

Serves 8 people
    For the Jollof Fonio
    • tablespoon vegetable oil
    • medium yellow onion, chopped
    • celery sticks, chopped
    • tablespoons tomato paste
    • garlic cloves, finely chopped
    • teaspoon salt
    • bay leaf
    • cups vegetable stock or water
    • cup Yolélé fonio
      For the Plantain Kelewele
      • cup coconut oil (for frying)
      • ripe plantains
      • 1 ½  tablespoons minced fresh ginger
      • Salt to taste
      • Handful of parsley, roughly chopped for garnish
      • scallions, roughly chopped for garnish

      Preparation

      • 01 .  

        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.

      • 02 .  

        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).

      • 03 .  

        Peel the plantains and cut diagonally into ½ inch thick slices. Coat evenly with the minced ginger in a mixing bowl.

      • 04 .  

        Heat frying oil in a pan on medium-high heat. Fry the plantain and ginger mixture in batches until golden brown.

      • 05 .  

        Fold fried plantain mixture into cooked jollof fonio and adjust seasoning to taste.

      • 06 .  

        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).

      • 07 .  

        Garnish stuffing with parsley and scallions.



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