Fonio Pilaf

Ingredients

• 1 tsp Nététou
• 180 g Fonio
• 1 pcs Onion
• 120 g Spinach
• 40 g Roasted Peanuts
• 10 g Parsley
• 3 pcs Garlic
• 0.5 pcs Scotch Bonnet
• 1 pcs Lemon
• 1 tsp Dijon Mustard
• 2 pcs Bay Leaves
• 1 tbsp Tomato Paste
• 375 ml Vegetable Broth
• 2 tbsp Peanut Oil
• 0.75 tsp Black Pepper
• 1.75 tsp Kosher Salt

Method

1. Slice {onion}, mince {garlic}, chop {spinach}, chop {parsley}, and slice {scotch_bonnet}.
2. Warm a large skillet over medium heat, add {roasted_peanuts}, and toast for a few minutes until fragrant and deepened in color; transfer so they stay crisp.
3. Heat {peanut_oil} in the same skillet over medium-low heat. Add {onion} with {kosher_salt} and cook slowly, stirring often, until very soft and richly golden. Stir in {garlic}, {scotch_bonnet}, and {bay_leaves}; cook until fragrant, then add {tomato_paste} and fry until it turns brick red for deeper flavor. Stir in {dijon_mustard}, {black_pepper}, and {netetou}.
4. Add {fonio} to the skillet and stir to coat in the aromatics. Pour in {vegetable_broth}, season lightly with more {kosher_salt}, and bring to a gentle simmer over medium heat. Cover and cook until {fonio} is tender and the liquid is absorbed.
5. Uncover and remove {bay_leaves}. Fold {spinach} and most of the {parsley} into the hot {fonio} over low heat until the greens wilt and the grains stay light and separate. Taste and adjust with {kosher_salt} and {black_pepper}.
6. Take the skillet off the heat. Squeeze in {lemon}, scatter over {roasted_peanuts} and the remaining {parsley}, then fluff gently so the pilaf stays airy and bright.