Fonio pilaf with dates, carrots and peanuts
8 servings
45 minutes
Fonio pilaf with dates, carrots, and peanuts is a refined dish that combines the sweetness of dates, the spiciness of cayenne pepper, and the delicate texture of fonio. While fonio is traditionally common in African cuisine, this recipe fits harmoniously into Italian gastronomy due to its balance of flavors and aromas. The nutty note of peanuts adds a crunchy texture, while carrots bring a light sweetness and freshness. Baking in the oven makes the dish particularly airy and soft. This pilaf can be served as a standalone dish or as a side to vegetable or meat dishes. It is perfect for special dinners or cozy home evenings, delighting with its warm aroma and depth of flavor.
1
Preheat the oven to 160˚C. Heat palm oil in a medium-sized deep skillet over medium heat. Add dates, 1/4 cup of peanuts, cayenne pepper, carrot and sauté for 8-10 minutes until the carrot is tender.
- Palm oil: 0.3 glass
- Pitted dates: 150 g
- Roasted peanuts: 0.5 glass
- Cayenne pepper: 0.5 teaspoon
- Carrot: 2 pieces
2
Add fonio and mix, then pour in the broth and bring to a boil. Cover the pan with a lid and cook, without stirring, until the liquid evaporates for about 3 minutes.
- Vegetable broth: 1.5 glass
3
Transfer the fonio to a baking tray greased with palm oil and spread it out. Cover the tray with foil and bake until soft for about 20 minutes.
- Palm oil: 0.3 glass
4
Remove the foil, fluff the fonio with a fork, and season with salt and pepper. Transfer the fonio to a serving dish, and before serving, sprinkle with the remaining peanuts and parsley.
- Salt: to taste
- Ground black pepper: to taste
- Roasted peanuts: 0.5 glass
- Chopped parsley: 2 tablespoons
