Ingredients
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Olive oil, for frying
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1/2 cup (120 milliliters) peanuts, roasted and unsalted, roughly chopped
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1 dried red chili, chopped
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1 cup (240 milliliters) fonio, rinsed and drained
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1 cup (240 milliliters) veggie stock
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Water, if needed
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Juice of 1/2 a lime
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Salt and fresh ground pepper to taste
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10 asparagus stalks, grilled (see recipe)
Directions
- Preheat oven to 325F (165C).
- Drizzle oil in a saucepan and heat on the stove. Add chopped peanuts and chopped chili and sauté for five to ten minutes.
- Add fonio to the pan and stir to coat in oil. Squeeze lime juice into the pan.
- Add in vegetable stock. Bring to a boil, and reduce to a simmer.
- Cook until the fonio absorbs all of the liquid, just a few minutes. Add water if needed.
- Let sit ten minutes.
- Transfer cooked fonio to a plate and top with grilled asparagus.
- Enjoy!
