Fonio Stirfry

As part of my series called “Millet Mondays” where I share fun ways to use African millets, we are making Fonio Stirfry. This is a quick and nutritious lunchtime dish that can be done in about 30-45 minutes.

What is Fonio?

Fonio is a gluten free grain from West Africa also dubbed as hungry rice. It cook very quickly (in less than 10 minutes) and more than quadruples in size. It is also a great alternative to white rice and quinoa with a nutty and earthy flavour. For more details on fonio such as nutrition information and where to purchase, make sure to check out this blog post (Three Ways to Cook Fonio)

Print Recipe

Stirfry Fonio

Simple lunch time recipe with fonio

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Lunch

Cuisine: West African

Keyword: fonio, millet, quick lunch

Servings: 4

Ingredients

• 1 cup dry fonio
• 1.5 cups water
• 1.5 tbsp vegetable oil
• 1 tbsp minced ginger
• 3 stalks of celery
• 2 small carrots
• 1 bell pepper
• 4 -5 large leaves of kale
• 1-2 tsp of soy sauce
• 1/2 cup just egg optional
• 2 tbsp of gochujang
• salt to taste

Instructions

• In a pot, bring the water to a boil with some salt (to taste). Once the water has boiled, add in your fonio. Cover the pot and let it cook at low heat for 10 minutes. After 10 minutes, turn off the stove and let the steam continue to cook the fonio.
• As the fonio is cooking, you can chop your vegetables as well as fry your vegan egg. I use just egg and fry it in a well-oiled pan (about 1/2 tbsp of oil) at low heat till it is well cooked.
• At this point, you can uncover your fonio and fluff it around. Let it cool down in the fridge as you start the stirfy.
• In a large pan or wok, at medium high heat, heat up 1 tbsp of oil and add in your minced ginger.
• Let the ginger fry till it starts to brown, then add in your chopped vegetables. Stirfry the vegetables to incorporate before adding your soy sauce to season
• Once the carrots start to soften, add in your fonio bit by bit till all of it is incorporated in the stirfry. Add your vegan egg and mix well.
• Stir in the gochujang till it is well incorporated. Adjust amount based on personal preference. I also like to add freshly ground black pepper for more flavour.
• At this point, your stirfry is ready. Enjoy with any side of protein.
• Let the stirfry cool down completely before storing the leftovers in the fridge. Should last about 3 days.