Djolof Fonio

Preparation

1. Rinse the fonio grains thoroughly under cold running water in a fine-mesh strainer, rubbing gently with your fingers to remove dust and dirt until the water runs clear. Place the rinsed fonio in a large pot and set aside.
2. Heat the vegetable oil in a large skillet over medium heat, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and cook for 1 minute until fragrant, then add the tomato paste and cook for 2 minutes while stirring constantly to caramelize and deepen the flavor.
3. Pour the crushed tomatoes and chicken or vegetable broth into the skillet with the onion mixture, add the salt, black pepper, and hot pepper if using, and stir thoroughly to combine. Bring to a boil, then immediately pour this tomato broth mixture into the pot with the rinsed fonio, stirring once with a wooden spoon to distribute evenly.
4. Bring the fonio and broth to a boil over medium-high heat, then immediately reduce heat to very low, cover with a tight-fitting lid, and let simmer undisturbed for 15-20 minutes until all the broth is absorbed and the fonio is tender. Do not lift the lid or stir during cooking. Let rest covered for 5 minutes, then fluff gently with a fork to separate the grains.