Fonio is a cereal that was little known outside western West Africa but which is slowly starting to make its mark like other millets that are more used to being consumed in Europe. It’s native to Mali and Senegal and is increasing in importance as a native drought-resistant grain in both countries. The recipe presented here is a classic Malian dish.
Prep time: 20 minutes/Cook time: 45 minutes/Serves: 4
Ingredients:
500g prawns
300g wholemeal fonio
250g okra, sliced into thin rounds
2 tablespoons peanut paste
2 tablespoons tomato purée
2 habanero chillies, finely chopped
2 medium onions, peeled and chopped
4 garlic cloves
1 tablespoon oil
1.5l of water
palm oil
salt and freshly-ground black pepper, to taste
Method:
Place a pan over medium heat. Once hot add the oil and use to fry the onions and crushed garlic cloves for 3 minutes.
Add the tomato purée and stir-fry for 1 minute. Now pour the water into the pan and bring to a simmer.
Place the peanut paste in a bowl. Add a few tablespoons of the sauce and stir to dilute. Pour this into the saucepan.
Add the okra rounds along with the habanero chillies then season to taste with salt and black pepper. Return to a simmer and cook for 25-30 minutes over low heat.
At this point add the peeled prawns and continue cooking for 10 minutes.
Serve hot with rice.
