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Salade au Fonio (Fonio Salad)

Salade au Fonio (Fonio Salad) is a traditional Malian recipe for a classic vegetarian salad dish of cooked fonio millet served blended with tomato, cucumber, Feta cheese and basil leaves. The full recipe is presented here and I hope you enjoy this classic Malian version of: Fonio Salad (Salade au Fonio).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesHerb RecipesVegetable RecipesCheese RecipesMali Recipes

Fonio is Africa's smallest-grained form of millet. It is commonly made into couscous in Senegal and Mali, but it is also prepared as a whole grain and is often used as the base for fritters. Here it is used as the grain component in a classic Malian salad.

This recipe is ultimately derived from the couscous salads of North Africa, but substitutes the fonio for the original couscous.

This recipe calls for pre-cooked fonio. If you cannot get it pre-cooked, simply combine 300g fonio with 100ml water in a bowl and cook on high power in the microwave for 4 minutes.

Ingredients:

300g cooked fonio
4 tomatoes
1 cucumber
200g Feta cheese, crumbled
1 sprig of basil
2 tbsp extra-virgin olive oil
salt and freshly-ground black pepper, to taste

Method:

Rinse the fonio with cold water then line a steamer basked with a clean cloth and spoon in the fonio. Sit the steamer basket over a pan of boiling water and cook for 30 minutes (alternatively, cook for 15 minutes at high pressure in a pressure cooker).

Whilst the fonio is cooking, cut the tomatoes and cucumber into small cubes. Remove the basil leaves from their stalk and chop coarsely.

When the fonio has cooked, turn into a bowl and set aside to cool then work in the olive oil to help separate the grains before seasoning to taste with salt and black pepper.

Stir in the diced vegetables, the crumbled Feta cheese and the basil leaves. Mix well, divide between four plates and serve.