Cooking the Acha was easier than I thought and damn tasty too.
My plan was to make a couscouseque warm salad with fruits and nuts and lots of colourful vegetables.
To serve, here are two options
Option 1, with a soft-boiled egg
With soft boiled eggs: spoon fonio into a bowl (with some zobo-pepper sauce) and set the yaji-coated egg in the centre. The beauty – and I’m soooooooooo sorry I don’t have a photo – is in cutting through the centre and having the warm, orange liquid centre spill onto the grains. In the case that you like soft-boiled eggs anyway. If you don’t, you’ll still enjoy this.
Option 2, with steak
I made a food bowl with ‘sections’ of meat and vegetables. What I did was spoon fonio to cover one half of a bowl. For the second half, I added, in strips: Greens, Dried fruits & nuts, Avocado slices, Beef slices, Zobo pepper sauce
- Olive/ coconut oil
- 1 cup Acha
- 1 cup mixed vegetables (bell peppers, onions, spring onions, carrots, green beans etc)
- Some dried fruits (Raisins, dates, apricots)
- Seasoning - salt, yaji
- Cooked zobo flowers, to taste
- Soft-boiled eggs
- Peanuts and other nuts/ dried fruit
- Salad greens & herbs
- Zobo pepper sauce
- In a pan, heat up a tablespoon or two of oil. Add 1 cup of fonio and fry, about 5 minutes till grains are lightly toasted. Remove fonio from pan and set aside.
- Add another tablespoon of oil to the same pan and stir-fry your mixed vegetables, for 2 – 3 minutes. Season lightly with salt then return the fonio to the pan and stir to combine, adding dried fruits and nuts.
- Pour over 1 cup of water or stock, stirring well. Allow to cook on low heat. Check after a few minutes and if not as soft as you’d like, add another ½ - 1 cup of water, reduce heat to medium-low, cover and simmer, stirring occasionally, for 5 - 10 minutes or until cooked to your taste.
- Add zobo flowers and stir to combine.
- Serve warm how you like - I've shared my options for 'plating'
- Dip each egg in water then roll in yaji till completely coated