For some time now, our blog has featured vegan fonio recipes like basic fonio, turmeric coconut fonio, Ethiopian sweet potato flatbread, and fonio balls in peanut sauce.
Which of our Fonio recipes have you tried?
Let us know in the comments.
Today, we are preparing a salad with authentic OTI Gluten-Free organic Fonio grain.
For a lighter option, why not opt for this West African Fonio salad, featuring mangos and roasted cashews.
The oil-free, vegan recipe features cucumber, red onion, cherry tomatoes, parsley, lemon juice, and salt and pepper.
Are you ready? Let's get to work.
Ingredients
2 cups water
¼ red onion diced
1 cup cherry tomatoes halved
½ seedless cucumber diced
1 mango pitted and diced
¼ cup chopped parsley
½ lemon juiced
½ cup roasted cashews
½ teaspoon salt
Dash of black pepper
Instructions
To cook the Fonio: In a small pot, combine the OTI Gluten-Free Fonio grain with 2 cups of water. OTI Fonio, unlike other fonio brands, doesn’t require washing before cooking with it.
Cover and bring to a boil. Reduce heat to low for 1 minute. Turn off the heat. Keep covered for 4 more minutes. Then, remove the lid and fluff with a fork. Set aside to let cool. While the Fonio cooks, prepare the other salad ingredients.
To make the West African Vegan Fonio Salad with Mango and Cashews: In a medium bowl, combine all of the other ingredients: diced onion, cherry tomatoes, cucumber, mango, parsley, lemon juice, cashews, salt, and pepper. When the Fonio has cooled, add it to the bowl. Toss to combine. Taste to adjust seasoning.
Enjoy!
Medium Ready in 15 minutes Yield: 8 cups 6 servings.
You can get a pouch of OTI Premium Gluten Free Fonio from our distributors, KAB on the following contact number +233 (0)24 661 7495 and Back To Eden.
