Fonio with tomato, onion and herbs

Ingredients

• 1 cup (170 g) dry fonio
• About 2 cups (480 ml) water or unsalted stock (check your package; brands vary)
• 2 tablespoons olive oil or red palm oil
• 1 medium onion, finely chopped
• 2 ripe tomatoes, chopped
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon dried thyme
• A small handful of parsley or cilantro, chopped
• Juice of 1 lime
• Salt and black pepper to taste

Method

1. Rinse the fonio in a bowl of water, swirling it with your hand, and pour off the water through a fine sieve. Repeat two or three times until the water runs clear and no grit settles at the bottom.
2. Bring the water to a boil in a saucepan, stir in the fonio and a pinch of salt, cover, and turn the heat to low. Cook for about one minute, then take it off the heat and leave it covered for five minutes. Fluff it with a fork.
3. While it rests, warm the oil in a wide pan over medium heat and cook the onion for five to six minutes until soft and golden.
4. Add the tomatoes, ginger and thyme and cook for another five minutes, until the tomatoes collapse into a loose sauce.
5. Fold the fonio into the pan, add the herbs and lime juice, and season with salt and pepper to taste.