Fonio Stir-Fry With Seasonal Veggies By Chef Francis Mawunyo Kpelley
A light, tasty, and highly nutritious stir-fry made with steamed fonio, vibrant seasonal vegetables, and a touch of oyster sauce for depth. This dish is innovative, quick to prepare, and showcases a creative twist on traditional grains with bold, colorful flavors. Perfect for health-conscious eaters or anyone exploring African ingredients with a fusion flair.
Ingredients:
- 800g fonio
- 2–3 tablespoons oil
- 2 cloves garlic, minced
- 2 medium onion, diced
- 2 medium carrots, diced
- 2 green bell pepper, diced
- 1 tablespoon oyster sauce (for veggies)
- 2 tablespoons oyster sauce (for fonio)
- Fresh parsley, chopped (for garnish)
- Salt (optional, to taste)
Method:
Cook the fonio according to package instructions, but ensure you steam it for the best texture. Set aside.
Dice your vegetables (onions, garlic, carrots, bell pepper) into small pieces.
Heat oil in a large pan or wok.
Add onions and sauté until soft and translucent .
Add minced garlic and stir for 30 seconds.
Add diced carrots and green bell pepper. Stir and sauté until slightly tender.
Season the vegetables with 1 tablespoon of oyster sauce.
Scoop out a small portion of the sautéed veggies and set aside for garnishing.
Add the steamed fonio to the pan and mix everything together.
Add 2 tablespoons of oyster sauce and stir well until evenly coated.
Turn off the heat. Garnish with the saved veggies and chopped parsley.
Serve warm and enjoy!
