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Fonio Holiday Stuffing with Dates

Ingredients

  • 1/4 cup red palm oil or vegetable oil plus more for greasing
  • 5 oz. pitted Medjool dates roughly chopped
  • 1/2 cup roughly chopped unsalted roasted peanuts or cashews, pumpkin seeds or pine nuts
  • 1/2 teaspoon cayenne
  • 2 medium carrots cut into 1⁄4-inch dice
  • 1 cup Yolélé fonio
  • 1.5 cups chicken or vegetable stock
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon finely chopped flat-leaf parsley

Instructions

  • Heat the oven to 325°F.
  • In a medium saucepan, heat the palm oil over medium. Add the dates, 1⁄4 cup of the nuts or seeds, the cayenne, and the carrots and cook, stirring, until the carrots soften slightly, 8 to 10 minutes.
  • Add the fonio and stir until well-coated with oil and then pour in the stock and bring to a boil. Cover the pan and cook, without stirring, until the fonio absorbs all the stock, about 3 minutes
  • Scrape the fonio into an 8-inch square baking dish greased with palm oil and smooth the top.
  • Cover the dish with foil and bake until tender and warmed through, about 20 minutes.
  • Uncover, fluff the fonio with a fork, and season with salt and pepper. Scrape the fonio into a serving bowl and sprinkle with the remaining nuts or seeds and the parsley before serving.