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Djouka Fonio
Djouka Fonio is a traditional Malian recipe for a classic dish of steamed fanio millet served with onion sauce and spicy aubergine (eggplant) pieces. The full recipe is presented here and I hope you enjoy this classic Malian version of: Djouka Fonio.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesVegetable RecipesMali Recipes
Fonio is Africa's smallest millet grain and Mali is a major producer. It is often ground and formed into couscous, but can also be cooked and served whole as a grain.
Ingredients:
250g fonio millet
200g peanuts ground to a powder
3 tbsp oil
2 tbsp vinegar
200g fresh okra, washed and sliced into thin rings
2 medium aubergines (eggplants), sliced
3 garlic cloves
3 onions, finely chopped
2 hot chillies, minced
salt and freshly-ground black pepper, to taste
hot chilli powder, to taste
Method:
Wash the fonio, place in a bowl, cover with water and soak for 20 minutes.
Season the peanuts with salt and black pepper, mix in 1/2 chopped chilli and set aside.
When the fonio has soaked, drain, place in a steamer and steam for 10 minutes. Add a few tablespoons of water and mix to combine. Cook for 10 minutes then stir in the peanut powder and continue steaming for 10 minutes more.
Add the okra to a steamer and cook for 15 minutes, or until tender. Drain and mash to a paste.
Bring a pan of water to a boil, add the aubergine slices and cook for 15 minutes, or until tender. Drain the aubergines then season with salt, black pepper and hot chilli powder.
Heat the oil in a pan, add the chopped onions and fry for about 6 minutes, or until lightly browned. Add the garlic, salt, black pepper and vinegar. Cook for 5 minutes more.
Mix the fonio with the steamed okra then serve accompanied by the onion sauce and the spicy aubergine pieces.
