Fonio is quite a fine grain, with very small individual pieces that are hard to distinguish raw. But when cooked it almost quadruples in size, which means more buck for your money.
This recipe is a play or replica of the Ghanaian braised rice (angwamo or pilaf) using different flavors like Ghanaian aromatics like onion, garlic, and ginger.
In our previous post, we learned how to prepare Jollof with Fonio, but today we are preparing angwamo/pilaf with Fonio.
Let’s delve into the recipe.
Ingredients
One clove of garlic crushed/minced
1/4 cup chopped onions
1/3 cup dry mushrooms
1 tbsp of ginger minced
1/2 cup
1 cup of veggie broth/water
1 tsp OTI coconut oil
1/2 tsp each of coriander seeds finely grounded and black pepper
2 cardamom pods finely grounded ( grind the whole spices in a mortar with a pestle)
1/8 scotch bonnet pepper (completely optional)
Salt to taste
DIRECTION
In a pot, sauté the onion, garlic, ginger, scotch bonnet pepper, spices, and mushrooms in the coconut oil. If the pot starts to get dry deglaze with a little amount of water till the onions become soft. You do not want it to be too saucy otherwise it will throw off the liquid ratio. So add the water a little at a time using only what you need.
Once the onions are nice and soft and translucent, add the veggie broth. Cover the pot till the broth comes to a boil.
Once it starts to boil, add the fonio and cover the pot.
Lower the heat till low and let the fonio cook for 5 minutes. After the 5 minutes have passed, turn off the heat and keep the pot in place. Do not touch it and do not move it. Let the pot sit for ten minutes.
After ten minutes, you can open the cover and fluff the fonio.
Serve with some sumptuous coconut oil shito or any addition of your choice. We would love to receive pictures or videos of how your food looks like.
You can purchase your OTI gluten-free white Fonio grain either from Organic Trade and Investments directly or from any of our authorized distributors; BackToEden Healthy Foods or KAB (+233 (0)24 661 7495).
