Why This Recipe Works

Blending tomatoes and aromatics creates a smooth, flavorful cooking liquid for the fonio, while also imparting a rouge color that’s characteristic of Jollof Rice. Topped with sweet, soft caramelized onions and fresh parsley, this dish works equally well as a hearty side or meal unto itself.

Before You Begin

Fonio is an ancient grain from West Africa with a fine texture. Look for it in the grain aisle of specialty markets, or online.

Instructions

Process 1 cup broth, tomatoes, quartered onion, garlic, salt, sugar, and pepper flakes in blender on high speed until smooth, 1 to 2 minutes.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add tomato mixture and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.

Add fonio, bay leaves, and remaining 2 cups broth and stir well. Cook, stirring occasionally, until most liquid has been absorbed, 3 to 4 minutes. Stir in butter, remove from heat, and cover. Let stand until all liquid has been absorbed, 10 to 15 minutes.

While fonio stands, heat remaining 2 tablespoons vegetable oil in 10-inch nonstick skillet over medium heat until shimmering. Add sliced onion and cook, stirring occasionally, until it begins to brown at edges, 2 to 3 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onions are soft and deeply brown, 15 to 20 minutes.

Fluff fonio and top with caramelized onions and parsley. Serve. (Fonio can be refrigerated for up to 2 days.)