Acha Jollof, Fonio Jollof

Acha Jollof, Fonio Jollof

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Acha – Fonio is one of my favourite things ever. One way to enjoy it is by way of ‘Jollof’, that cooking, stewing, simmering in a rich, red tomato sauce.

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Ingredients

You’ll need equal amounts of:

  • Acha/ Fonio (clean)
  • Stock/ water
  • Tomato sauce (tomatoes, onions, chilies, blended together then reduced, cooked down)

Method

In a dry pan, toast your acha on medium heat, stirring constantly so it doesn’t burn. Toasting adds a rich, nutty depth of flavour. It also moderates the way liquid is absorbed by the grains.

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Once toasted, after about 10 -15 minutes, remove from the pan.

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In a pan, add a splash of cooking oil, some tomato puree – about 1 tablespoon for every cup of sauce, and the tomato sauce. Add the stock too.

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Then, sprinkle the toasted acha into the mix.

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It will be swamped by the sauce. Worry not. 

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My next step is to cover with foil paper – to lock the heat in – this will prevent you from adding lots of liquid which could end up in a soggy mess. So cover with foil paper, put the pot’s lid on and cook on very low heat.

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The acha is cooked when the grains have absorbed the sauce and is plump, about ten minutes. Leave to sit for another 10 and then fluff the grains with a fork – by raking up and through.

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Serve how you like and enjoy the deliciousness. Because Everyday is World Jollof Rice Day.

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