Fonio Mosaic with Spinach–Peanut Pesto & Grilled Fish By Chef Aisha Aminu Gidado
This dish gives a modern voice to Northern Nigeria’s fonio (acha), layering it with colorful vegetables in a structured mosaic. Paired with a smoky pan seared fish and a bright spinach-peanut pesto, it bridges heritage and innovation ,light, protein-rich, and rooted in local, sustainable ingredients. It’s also a reinterpretation of Hausa Paten acha which is typically made with fonio, spinach, fish, peppers, lemon juice and veggies.
This dish also celebrates the power of local ingredients and creative nutrition. Fonio, one of West Africa’s oldest grains, is climate-resilient, highly nutritious, and supports smallholder farmers, making it a symbol of sustainable food heritage. Combined with vegetables, spinach, and peanuts, the dish highlights how traditional African staples can be reimagined into modern, balanced meals that are both affordable and nourishing.
Through this dish, I aim to promote the beauty of African grains while encouraging healthier eating habits among youth and families. It reflects my belief that food can be art, science, and advocacy! a tool to fight malnutrition, empower local farmers, and celebrate our continent’s rich culinary diversity.
Ingredients:
- Fonio Mosaic
- 1 cup fonio (acha grain)
- 2 cups water
- 1 tbsp groundnut oil
- ½ tsp salt
- ½ cup mixed vegetables (carrot, bell pepper, cabbage, onion , finely chopped)
- 2 tbsp finely chopped spinach leaves
- 1 egg
- A pinch of black pepper
- Spinach–Peanut Pesto
- 1 cup fresh spinach leaves (blanched)
- 2 tbsp roasted groundnuts
- 1 small garlic clove
- 1 tbsp lemon juice
- 1 tbsp groundnut oil
- Salt to taste
- Grilled Fish
- 2 tilapia fillets
- 1 tbsp groundnut oil
- Pinch of salt, pepper, and paprika
- Squeeze of lime
Method:
Step 1 – Cook the Fonio
Rinse fonio thoroughly until water runs clear. Bring water to a boil, add salt and oil, then stir in fonio. Reduce heat, cover, and cook for about 5 minutes until cooked. Cool slightly.Step 2 – Form the Fonio Mosaic
Lightly sauté the chopped vegetables with a pinch of seasoning. Combine with fonio, the salted veggies, and beaten egg. Press the mixture into a greased, parchment-lined rectangular dish. Cover and bake for 15–20 minutes until firm. Allow to cool slightly, then cut into neat rectangles.Step 3 – Grill the Fish
Pat fish fillets dry, season with salt, pepper, paprika, and lime juice. Brush with oil and pan-sear over medium heat until golden and cooked through.Step 4 – Make the Spinach–Peanut Pesto
Blend blanched spinach with roasted peanuts, garlic, lemon juice, oil, and salt until thick and slightly coarse. Adjust consistency with a few drops of water if needed.Step 5 – Plate the Dish
Arrange the fonio mosaic slices on a plate. Place grilled fish beside them and drop the spinach peanut pesto artfully around. Garnish with crushed roasted groundnuts.
