Smoked Beetroot and Fonio Pilau

• vegan
• african-cuisine
• fonio
• ancient-grains
• beetroot
• gluten-free
• plant-based
• healthy-sides
• Nia

Introduction

Jambo! I’m Nia. Today, I’m bringing you a dish that grounds the soul—inspired by the ancient, resilient grains of West Africa and the vibrant harvests of my Kenyan home. As we see a global resurgence in 'lost crops,' this Smoked Beetroot & Fonio Pilau celebrates the earth’s deep colors and smoky whispers, bridging the gap between traditional heritage and modern wellness.

Ingredients

• 1 cup fonio (pre-washed)
• 2 medium-sized beetroots, peeled and diced into small cubes
• 1 large red onion, finely sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1.5 cups vegetable broth (warm)
• 1 tablespoon Pilau Masala (blend of cumin, cardamom, cloves, cinnamon, and black pepper)
• 1 teaspoon smoked paprika
• 2 tablespoons cold-pressed coconut oil or avocado oil
• 1/4 cup toasted cashew nuts (for an Asian-fusion crunch)
• Fresh coriander leaves and a squeeze of lime for garnish
• Sea salt to taste

Instructions

1. Preheat your oven to 200°C (400°F). Toss the diced beetroots with a drizzle of oil, smoked paprika, and a pinch of salt. Roast for 20-25 minutes until tender and slightly caramelized.
2. In a medium pot, heat the remaining oil over medium heat. Add the sliced onions and sauté until they are a deep golden brown, which is key for a traditional pilau flavor.
3. Stir in the minced garlic, grated ginger, and the Pilau Masala. Toast the spices for about 1 minute until fragrant.
4. Add the raw fonio to the pot. Stir well to coat every grain in the spiced oil, toasting it lightly for 2 minutes.
5. Pour in the warm vegetable broth and add a pinch of salt. Bring to a gentle simmer, then cover the pot with a tight-fitting lid.
6. Reduce the heat to the lowest setting and cook for 5 minutes. Fonio cooks very quickly!
7. Remove from heat and let it sit, covered, for another 5 minutes to steam.
8. Fluff the fonio with a fork, then gently fold in the roasted smoky beetroots.
9. Transfer to a serving bowl and top with toasted cashews, fresh coriander, and a bright squeeze of lime juice.

I hope this dish brings a piece of our beautiful continent to your table today. The way the fonio absorbs the essence of the beetroot and the warmth of the pilau spices is truly magical. Remember, the secret is in the slow toast—let it capture the spirit of the fire. Enjoy your journey!

Nia