Guinean Fonio Pilaf with Smoked Fish

Ingredients

• 1 1/2 cups fonio
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 carrot, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 5 oz (140g) smoked mackerel, flaked and bones removed
• 1 3/4 cups (415 ml) water or vegetable stock
• 1/4 cup roasted peanuts, roughly chopped
• 1/2 tsp salt, plus more to taste
• 2 tbsp chopped fresh parsley

Before you cook

• Rinse the fonio in a bowl of cold water, swirling it with your fingers, then drain it well.
• Dice the carrot and bell pepper, and chop the onion.
• Flake the smoked fish, checking carefully for bones.

Steps

1. Heat the oil in a pot over medium heat.
2. Add the onion, carrot and bell pepper, and cook for 5 minutes, until softened.
3. Stir in the garlic and cook for 1 minute.
4. Add the rinsed fonio and stir to coat the grains in the oil.
5. Pour in the water and add the salt.
6. Bring the pot to a boil, then cover and lower the heat to the lowest setting.
7. Cook for 10 minutes without lifting the lid.
8. Turn off the heat and let the pot sit, covered, for 5 minutes.
9. Fluff the fonio gently with a fork.
10. Fold in the flaked smoked fish and peanuts.
11. Taste and add more salt if needed.
12. Scatter the parsley over the top before serving.