Today it’s all about an alternative couscous as it’s a vegan AND gluten free version. Let me tell you my fonio vegan couscous is absolutely delicious. As semolina: Whole fonio (the most nutritious form)! You’ll find fonio in organic stores. Well then, what is fonio exactly ? Fonio is a “cerealike”, actually a plant belonging to the grasses family, cultivated and widely consumed in West Africa. Ancient Egyptians used to think it has some mystical virtues and used it in their divination rites. I am fascinated by ancient Egypt, so you know that’s my thing, right ? Fonio is high in fiber, amino acids, minerals and plays a positive role in the regulation of blood sugar disorders.
For the sauce: 2 tablespoons of coconut oil 1 small can of tomato paste 1 tablespoon paprika 1 tablespoon ground ginger A little of red chili pepper (I’m a real dragon, I put chili pepper everywhere) 1 tablespoon ground garlic 1 handful of raw cashews, coarsely chopped 1 half dozen dates 1 handful of green peas 4 small onions 1 large zucchini 1 red pepper 3 carrots 1 handful of chickpea (I had no time to soak it all night, so I left them 2 hours in warm water with a small pinch of baking soda #trick) Fonio: 1demi pack of fonio (about 250grams or 0.55 lbs) A little olive oil 1 tablespoon of my favourite anti-inflammatory aka turmeric ! (to assimilate curcumin to the max, some piperine is necessary so do not forget to pepper your meal!) Start cooking fonio in maximum 1.5 times its volume of water (it’s not what they say on the packet but who cares) with a little olive oil for about 12-15 minutes. Meanwhile cut vegetables into sections, cut dates in the lengthwise once, then make cubes. Reserve a part for the sauce. Small pieces of dates will literally melt in the juice and give it a unique taste of caramel. The remaining dates will go into the fonio. Much sexier than raisins! Combine vegetables, tomato paste, dates, coconut oil and the spices. Cover with water (vegetables should just effloresce the water and not be drowned). Cook 35 minutes in a Dutch oven or a casserole. Once finished cooking, strain the vegetables, reserving the sauce and prepare the dish (with a drizzle of olive oil on top). Coarsely chop a handful of cashew nuts and sprinkle over the couscous. Enjoy your meal!