Preserved Lemon Fonio

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Preparation time: 45 mins

Servings: 6 persons

Ingredients:

  • 1 yellow onion

  • 1 garlic clove

  • 1 bunch spring onions

  • 1/4 finely chopped preserved lemon

  • 2 tbsp olive oil

  • 90 ml dry white wine

  • 225ml vegetable stock or Chicken stock

  • 225g Fonio

  • 1/2 tbsp finely chopped parsley

  • Salt and freshly ground black pepper

Method:

  1. Halve, peel and finely chop onions.

  2. Peel and crush garlic.

  3. Finely slice the spring onions on the diagonal, including a little of the green part.

  4. Finely chop preserved lemon.

  5. Finely chop parsley to give you 1 tbsp.

  6. Set all aside

  7. Add olive oil to a pan, then the onion. Fry over low to medium heat until the onion has softened and it's starting to caramelise, then add garlic and cook for a further 1 minute.

  8. Add wine and bring to a simmer, then add stock. Bring back to a simmer and simmer for 2 minutes.

  9. Stir in FONIO, cover and steam on low heat for 5 - 10min.

  10. Fork through FONIO to separate grain, stir through spring onions preserved lemon and parsley at the end.  Season to taste with salt an pepper .

Serve with grilled Harissa Lamb, fish or vegetables!

Tim Badin