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Level: Easy

Prep time: 5 minutes

Cook time: 16 minutes

Vegan and gluten-free. 

Ingredients

• 1 Cup Fonio
• 1 Big eggplant
• 1 Green pepper
• 2 Handful cherry tomatoes
• 3 Handful heritage carrots
• 2 Small chopped onions
• 1 Minced garlic clove
• 1 Bunch of minced coriander
• 1 Bunch of minced parsley
• 1 sprig of minced thyme
• 9 tbsp olive oil
• 1 tbsp unsalted soy sauce
• 2 tbsp ras el hanout
• Salt & peppercorns

Utensils

• 1 Deep pan
• 1 Medium mixing bowl
• 1 Small bowl
• 1 Frying pan

Method

Vegetables

1. Chopp your veggies and slice carrots diagonally.
2. Heat 3 tbsp oil in the frying pan over medium-high heat.
3. Add eggplant, green pepper, cherry tomatoes, thyme, ½ of chopped onion and minced garlic. Season to taste then saute for about 4 minutes and stir occasionally until crisp and cooked.
4. Add 2 cups of cold water and cook for  about 3 minutes then toss in minced coriander. Saute till tender and reserve.

Dressing

1. In the small bowl combine 3 tbsp olive oil, 1 tbsp unsalted soy sauce, the rest of your chopped onions and parsley. Whisk vigorously then set aside.
2. Heat water in the pan over medium-high heat then add salt. Boil the carrots for about 7-8 minutes or until tender then reserve.

Fonio

1. Pour fonio in the mixing bowl, 3 tbsp olive oil, 3 tbsp ras el hanout and add 2 cups of boiling water. Mix well, cover the pot and cook for 5 minutes. Remove from heat and reserve covered for 10 minutes. Stir using a fork and voilà!

Note

Fonio is an African heritage grain and is considered the continent’s oldest cultivated cereal. It is a great alternative to quinoa or brown rice. Its nutty flavour will add a little je-ne-sais-quoi to your dish.