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Fonio and Oat Balls in Peanut Sauce

Fonio and Oat Balls in Peanut Sauce is a modern Fusion recipe for a classic vegetarian dish of spiced fonio millet and oat balls served in a coconut and peanut sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fonio and Oat Balls in Peanut Sauce.

prep time

15 minutes

cook time

65 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesVegetable RecipesFusion RecipesFusion Recipes

Here is a modern Fusion recipe, based on West African cooking, that makes use of the ancient, traditional, grain Fonio. This is an ancient West African millet domesticated millennia ago. Fonio refers to the grains of Digitaria exilis, a rather amazing grass that I used to work on as a scientist in a former life. It’s one of the earliest domesticated grains, is very resistant to drought and high temperatures and goes from planting to harvesting in just 6 weeks. Fonio comes as white and black/brown grains. You need the darker grains (each about the size of a sugar crystal) for this recipe. Interestingly for a true grain it’s gluten free and has a tasty, nutty, flavour. Combining grains and nuts in this recipe and you have a complete meal, with all the necessary amino acids, fats, fibre and carbohydrates. This recipe is vegan.

Ingredients:

For the Fonio Balls:
100g (1 cup) white fonio
360ml (2½ cups) water
¼ tsp salt
50g (½ cup) quick cook oats (or rolled oats)
½ tsp harissa paste
½ onion, diced
1 clove of garlic
2 tsp cumin
1 tsp ground chilli
1 tsp each: paprika and coriander
½ tsp fenugreek
¼ tsp cinnamon
⅛ tsp cayenne pepper
2 tbsp tomato purée

For the Coconut Peanut Sauce:
1 tbsp oil
1 onion, diced
2 cloves of garlic, minced
1 tsp freshly grated ginger
1 carrot, finely sliced
½ red bell pepper, diced
400ml (13 ½ oz) tin full-fat coconut milk
80ml (⅓ cup) peanut butter
120ml (½ cup) water (you might have to use up to 180ml [¾ cup])
1 tbsp tomato puree
1 tsp coconut sugar
½ tsp ground chilli
¼ tsp salt
¼ cup roasted peanuts

Method:

Heat a teaspoon of oil in a large saucepan over medium heat. Add the fonio and toast for 1-2 minutes, stirring frequently. Add the water and salt, and bring to a boil. Reduce to a simmer and cook until no liquid remains (about 7-8 minutes).

Transfer the cooked fonio to the bowl of a food processor. Add the oats, harissa paste, onion, garlic, spices, and tomato paste. Process for 20-30 seconds, scraping down the sides regularly until everything is well combined and the mixture is sticky enough to form balls. Taste and adjust the seasonings if needed.

Using your hands, form balls (about 3 tbsp of the mixture per ball). Transfer to a large plate or dish lined with parchment paper and set aside (you should get about 12 balls).

Heat 1 tbsp of oil in a large non-stick cast iron casserole (Dutch oven) or skillet over medium heat. Once hot, add the balls and rotate the skillet to coat the them with oil. Cook for about 5 minutes, stirring regularly until the balls are golden brown on all sides. Remove to a warmed bowl and cover to keep warm.

To Prepare the Coconut Peanut Sauce
Put the pot back on the heat, add the remaining oil over medium heat. Once hot, add the onion, garlic, and grated ginger. Cook for 1 minute. Add the carrot and red bell pepper, and cook for 5-8 minutes, or until the carrots are soft.

Pour in the coconut milk, peanut butter, water, tomato puree, coconut sugar, ground chili, and salt. Stir well to mix everything together. Taste and adjust the salt, or sugar if needed. Cook for another 3-5 minutes.

Transfer the fonio balls into the sauce and stir to coat. Cook for 2 minutes. Top with peanuts, chilli flakes, and fresh parsley. Serve immediately on a bed of rice, or simply accompanied with a green salad.