This is another classic Malian recipe that makes the most of the local short-grain millet, Fonio and where the dish is served in a similar manner to Senegalese tiebou djen.
Prep time: 20 minutes/Cook time: 80 minutes/Serves: 5
Ingredients:
1kg Funio
2 kg Peanuts
1l Water
250ml Oil
1kg Onions, finely chopped
45g Potash
500g Fresh okra, cut into thin strips
5 aubergines (African garden eggs)
3 hot Chillies
3 garlic cloves, minced
sea salt and freshly-ground black pepper, to taste
2 bouillon cubes
Method:
Pick over the peanuts then steam the unpeeled nuts for 5 minutes before pounding and sifting to remove their skins.
Mix the pounded peanuts with the potash and the salt.
Place the fonio in a steamer basket and sprinkle with water (about 1/2l per 1kg of grains). Set over a pan of boiling water and steam for 10 minutes. After this time, add a little water to the fonio (about 300ml) and steam for 5 minutes more.
Add the groundnut powder and spices and mix into the fonio. Steam again for 8 minutes.
Cook the okra in a little water for 15 to 20 minutes then add about 1 tsp potash. Mix the steamed fonio with the okra sauce.
In the meantime, cook the garden eggs (aubergines) and chillies in boiling water for 10 to 15 minutes.
Cook the finely-chopped onions in the oil with the salt, the stock (bouillon) cubes (crumbled), the pepper and a drizzle of vinegar.
Arrange the fonio on a serving dish then garnish with the onions, chillies and garden eggs. Serve.
For a more substantial dish you can add fish or diced meat (or meatballs) to the onions.
