Fonio is a grain used in West-African cuisine and increasingly available in grocery stores in the United States (we like the yolele brand). This recipe was developed by Nubian Markets, a fast-casual eatery, grocery store, and community space centered on the African diaspora located in Nubian Square.
Ingredients
Butternut_Squash
- 1 small
Onion
- 1 small
Garlic
- 2 cloves
Fennel
- 1 bulb
Oil
- 2 Tablespoons
Salt
- ¼ teaspoon
Chili
- ½ teaspoon flakes
Mustard
- 1 teaspoon seeds
Fonio
- 1 cup
Broth
- 2 cups low sodium
Instructions
Step 1
Preheat oven to 400˚F.
Step 2
Peel and chop the butternut squash and onion into 1-inch pieces. Chop the fennel. Peel and slice garlic cloves.
Step 3
Place the chopped butternut squash, onion, and fennel onto a sheet pan. Drizzle with 1 Tablespoon of oil and add ¼ teaspoon salt, ¼ teaspoon pepper, chili flakes, and mustard seeds. Toss with your hands until everything is coated with the oil and seasoning.
Step 4
Roast for 20-30 minutes or until vegetables are tender.
Step 5
While the vegetables cook, heat a saucepan on medium-high heat and add 1 Tablespoon oil. Add the fonio and sliced garlic and toast for 1 minute. Add the broth and bring to a boil. Once the broth is boiling, turn off the heat. Remove the pot from the heat, cover, and let sit for 5-10 minutes or until all the water is absorbed.
Step 6
Once everything is cooked, add the roasted vegetables and fonio into to a large mixing bowl. Toss until combined.
Step 7
Once everything is cooked, add the roasted vegetables and fonio into to a large mixing bowl. Toss until combined.