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Description
A satisfying grain bowl doesn’t need to take a lot of time, especially if you start with a quick-cooking grain like fonio. Fonio, tinier than even couscous or quinoa, takes five minutes to cook and delivers a deep nutty taste. This ancient whole grain, which is also gluten-free, is prepared throughout West Africa, as is sauce moyo, a sauce of crisp onion and pepper, juicy tomatoes, chile and lime. Here, that sauce adds crunch to the tender, sandy grains, and tinned smoked fish delivers a savory richness. You can assemble the whole thing to enjoy at home or pack up to eat as a fresh and filling desk lunch.
Ingredients
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1/4medium red onion, finely chopped 1small garlic clove, minced 1tablespoon fresh lime juice, plus more to taste Fine sea salt and black pepper 1/2cup fonio (see Tip) 2tablespoons extra-virgin olive oil 1cup grape or cherry tomatoes, halved 1/4green bell pepper, finely chopped 1/2habanero or Scotch bonnet chile, seeded and very finely chopped One (4- to 5-ounce) tin smoked sardines or other fish in olive oil
Directions
Combine the onion, garlic, lime juice and 1/2 teaspoon salt in a small bowl. Let sit to mellow the bite of the raw onion and garlic. Meanwhile, bring 1 cup water and 1/2 teaspoon salt to a boil in a small saucepan (with a lid) over high. Stir in the fonio and 1 tablespoon oil, cover and decrease heat to low. Cook until the water is absorbed, about 3 minutes. Turn off the heat and let sit, covered, to steam for 1 minute. Fluff with a fork. Stir the tomatoes, green pepper, habanero, the remaining tablespoon olive oil and a generous grind of black pepper into the onion mixture. Taste and add more lime juice, salt and pepper as desired. You can enjoy this as one big serving or two smaller ones. Scrape the fonio into a serving bowl or lunch container. Lay the sardines on top then drizzle the sardine oil all over. Spoon the sauce moyo on top and eat right away or cover and refrigerate for up to 2 days.
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