Chef Pierre Thiam is a chef from Senegal and was a guest on my show a few years back. During my interview, we had discussed the grain Fonio, but I had forgotten all about it. Now, he is importing it into the U.S. through his company, Yolélé. 

I made a Fonio Pilaf, with some fresh herbs and sauteéd vegetables. It’s similar to couscous, in the fact that it cooks up fast, but it is gluten-free and is an ancient whole grain that has been a staple in Africa for 5000 years. I’m excited to play with this new ingredient and to see what other flavors it can take on!

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Makes 6 servings

Ingredients:

1 cup Fonio
2 Tbs, Olive oil
1 onion, chopped
2 carrots, chopped
½ red pepper, diced
½ zucchini, diced
1 tsp. minced garlic
½ tsp. salt
2 cups boiling water
¼ cup fresh parsley, chopped
¼ cup chopped dill
¼ cup almonds
¼ cup raisins

Instructions:

1. In saucepan, sauté onions and carrots in olive oil for 3 minutes, then add garlic.
2. Add the peppers and zucchini, and sauté for another 5 minutes until vegetables are soft, careful to prevent garlic from burning.
3. Meanwhile, pour boiling water over the raisins, and let them soak for 10 minutes, then drain them.
4. Add the Fonio to the sauté pan and dry toast it for 2 minutes with the vegetables. Add the boiling water and salt and cover the pan.
5. Reduce heat to simmer and cook for 1 minute.  Turn off the heat and let the Fonio sit for 5 minutes with the cover on.
6. Add parsley, dill, raisins, and nuts.
7. Fluff with a fork. Garnish with fresh chopped parsley.