Fonio Pilaf

Ingredients:

• Olive oil, for frying
• ½ cup (120ml) peanuts, roasted and unsalted, roughly chopped
• 1 dried red chili, chopped
• 1 cup (240ml) fonio, rinsed and drained
• 1 cup (240ml) veggie stock
• Water, if needed
• Juice of ½ a lime
• Salt and fresh ground pepper to taste
• 10 asparagus stalks, grilled

Method:

1. Preheat oven to 325^oF (165^oC).
2. Drizzle oil in a saucepan and heat on the stove. Add chopped peanuts and chopped chili and sauté for 5-10 minutes.
3. Add fonio to the pan and stir to coat in oil. Squeeze lime juice into the pan.
4. Add in vegetable stock. Bring to a boil, and reduce to a simmer.
5. Cook until the fonio absorbs all of the liquid, just a few minutes. Add water if needed.
6. Let sit 10 minutes.
7. Transfer cooked fonio to a plate and top with grilled asparagus.

Grilled Asparagus Recipe

Ingredients:

• 10 asparagus, lower third of stalk trimmed
• Olive oil, for grilling
• Salt to taste

Method:

1. Place asparagus in a bowl and drizzle with olive oil. Sprinkle with salt and toss to coat.
2. Drizzle oil into grill skillet, and heat on the stove.
3. Add asparagus and cook until tender, 8-10 minutes, turning to cook both sides.