Name: Maafe-Inspired Fonio
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: African
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, minced; 1 (1-inch) piece ginger, peeled and minced; 1 teaspoon table salt; ½ teaspoon pepper; ½ teaspoon red pepper flakes; ½ teaspoon dried thyme; 1 cup fonio; 2 cups chicken broth; 1 (14-ounce) can coconut milk; ½ cup salted dry-roasted peanuts, coarsely chopped; 2 scallions, sliced thin; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Inspired by Maafe, a West African peanut stew, we cook fonio, an ancient grain with an earthy flavor, in a flavorful mixture of coconut milk, chicken broth, garlic, and ginger as well as dried thyme for herby notes and red pepper flakes for heat. Chopped salted peanuts add texture while sliced scallions and chopped parsley contribute freshness and color.

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

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic, ginger, salt, pepper, pepper flakes, and thyme and cook until fragrant, about 1 minute. Stir in fonio and cook until lightly toasted, about 1 minute. Add broth and coconut milk and stir well. Cook, stirring occasionally, until most of liquid has been absorbed, 3 to 4 minutes.

Remove from heat, cover and let stand until all liquid has been absorbed, 10 to 15 minutes. Fluff fonio and top with peanuts, scallions and parsley. Serve. (Fonio can be refrigerated for up to 2 days.)