Fonio pilaf

Ingredients

• olive oil, for frying
• ½ cup peanuts, roasted and unsalted, roughly chopped
• 1 dried red chilli, chopped
• 1 cup fonio, rinsed and drained (or quinoa)
• juice of ½ a lime
• 1 cup vegetable stock
• salt and freshly ground pepper, to taste
• 10 grilled asparagus spears

Resting time: 10 minutes

Instructions

1. Preheat oven to 165ºC (325ºF).

2. Drizzle oil in a saucepan and over medium-low heat. Add chopped peanuts and chilli and saute for 5-10 minutes.

3. Add fonio to the pan and stir to coat in oil. Add lime juice into the pan and stir.

4. Add in the vegetable stock and increase heat. Bring to a boil, then reduce heat and simmer until the fonio absorbs all of the liquid, just a few minutes.

5. Leave to sit for 10 minutes.

6. Place asparagus in a bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Drizzle a little more oil into a frying pan, and place over medium heat. Add asparagus and cook until tender, about 8-10 minutes, turning to cook all sides.

7. Transfer cooked fonio to a plate and top with grilled asparagus.