Fonio with Groundnut Stew Recipe

West African · Main course · 50 min total

A hearty West African stew made with groundnuts (peanuts) and vegetables, served over fluffy fonio, a tiny ancient grain.

Ingredients

• 1 cup fonio
• 1 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons peanut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 cup natural peanut butter (no sugar added)
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 large sweet potato, peeled and cubed
• 1 cup chopped collard greens or spinach
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Rinse fonio in a fine-mesh sieve under cold water. In a small saucepan, bring 1 1/2 cups water and 1/2 teaspoon salt to a boil. Add fonio, reduce heat to low, cover, and cook for 5 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
2. While fonio cooks, heat peanut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute more.
3. Stir in peanut butter and cook for 1 minute, stirring constantly. Gradually whisk in vegetable broth until smooth.
4. Add diced tomatoes (with juices), sweet potato, smoked paprika, and a pinch of salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, until sweet potato is tender.
5. Stir in collard greens and cook for 5 more minutes, until wilted. Adjust seasoning to taste.
6. Serve the groundnut stew over the cooked fonio.

Tips

• For a spicier stew, add a chopped scotch bonnet pepper with the onions.
• Leftover stew can be refrigerated for up to 3 days; reheat gently, adding a splash of broth if needed.
• Garnish with chopped peanuts and fresh cilantro for extra crunch and flavor.

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