Serves 2-3, as a lunch main
Ingredients:
Olive oil, for frying and grilling
½ cup (120 ml) peanuts, roasted, unsalted, roughly chopped
1 dried red chili, chopped
1 cup (240 ml) fonio, rinsed and drained
½ lime, juice
1 cup (240 ml) veggie stock
10 asparagus spears, trimmed
Salt and pepper
Method:
Drizzle oil in a saucepan and heat on the stove. Add peanuts and chili and sauté for 1 minute.
Add fonio to the pan and stir to coat in oil.
Add lime and vegetable stock, bring to a boil, and reduce to a simmer.
Cook until the fonio absorbs all of the liquid, just a few minutes.
Cover, keep warm, and let steam for 10 minutes.
Meanwhile, heat a grill or grill pan over high heat.
Place asparagus in a bowl and drizzle with olive oil. Sprinkle with salt and toss to coat.
Add asparagus to the grill and cook until tender, 8-10 minutes, turning as needed.
Transfer cooked fonio to a serving dish and top with grilled asparagus. Serve immediately.
Enjoy!
