Fonio Vegetables

A hearty recipe with peas and lots of vegetables. Our gebana employee Martin shared this recipe for a vegetable fonio from his home Benin with us. From a young age he regularly stood in the kitchen for the whole family and thus learned how to prepare traditional dishes.

05/03/2026

Ingredients

Ingredients for 4 portions

150 g Fonio

400 ml Water

2-3 tbsp Oil or butter

Bouillon cube and/or salt

Pepper

Chili

Spices and herbs to taste: saffron, oregano

A few mushrooms

1 Onion

A few tomatoes

Various vegetables: cabbage, peas, zucchini, ...

Preparation

Soak fonio in 150 ml cold water.

Stir, cover and let rest until the fonio has absorbed the water (5-10 min).

Finely chop the onion, slice the mushrooms and prepare the remaining vegetables.

Heat oil or butter in a pot over medium heat.

Add vegetables (except tomatoes), 1/3 bouillon cube, spices and herbs. Fry for 5 to 10 minutes, stirring occasionally, then season with salt and spices.

Over low heat add the fonio and stir in gently. Continue cooking with the lid on for 5 minutes, then remove the lid and cook until the fonio has absorbed the liquid (max. 5 min).

Add tomatoes and, if applicable, peas, stir in and warm for up to 5 minutes. Done!