Fonio pilaf

By Desiree Nielson
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  • Olive oil, for frying
  • 1/2 cup (120 milliliters) peanuts, roasted and unsalted, roughly chopped
  • 1 dried red chili, chopped
  • 1 cup (240 milliliters) fonio, rinsed and drained
  • 1 cup (240 milliliters) veggie stock
  • Water, if needed
  • Juice of 1/2 a lime
  • Salt and fresh ground pepper to taste
  • 10 asparagus stalks, grilled (see recipe)


  1. Preheat oven to 325F (165C).
  2. Drizzle oil in a saucepan and heat on the stove. Add chopped peanuts and chopped chili and sauté for five to ten minutes.
  3. Add fonio to the pan and stir to coat in oil. Squeeze lime juice into the pan.
  4. Add in vegetable stock. Bring to a boil, and reduce to a simmer.
  5. Cook until the fonio absorbs all of the liquid, just a few minutes. Add water if needed.
  6. Let sit ten minutes.
  7. Transfer cooked fonio to a plate and top with grilled asparagus.
  8. Enjoy!


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