Fonio au gras | Fonio variant of Riz au Gras
Ingredients
- approx. 300 g fonio
- 6 Ready-to-cook fresh quail
- 1 aubergine
- 1 zucchini
- ½ White cabbage
- 2 onions
- 3 fresh tomatoes
- 2 large piece of celeriac
- 6-8 Okra
- 2 fresh habaneros
- 3 carrots
- approx. 200 ml rapeseed oil
- approx. 600 ml water
- 2 tsp Chez Fadi's Meat Mix (meat seasoning mix)
- Juice of half a lemon
- Salt to taste
For the Nokoss
- 1 small bunch of parsley
- ½ Leek
- 1 spring onion
- ½ each of green and red bell pepper
- 6 garlic cloves
- approx. 10 g ginger
Instructions
- Clean the quails carefully and let them soak in water with the juice of half a lemon for about 10 minutes.
- Meanwhile, wash the parsley, leek, bell pepper and garlic and blend them in a blender to make a Nokoss .
- Remove the quail from the water, drain them, and place them in a bowl. Rub them with salt, meat mix , and lemon juice. Then generously spread the freshly mixed nokoss on and under the skin of the quail.
- Heat the oil in a large pot and briefly fry the quail until golden brown, then set aside.
- Gently sauté the chopped onions with a little salt in the remaining oil, then add the chopped fresh tomatoes and let it reduce for about 5 minutes. Next, add 2 tablespoons of the Nokoss and deglaze with water.
- Place the quail, habanero peppers and the coarsely chopped vegetables (white cabbage, zucchini, aubergine, spring onions, okra) in the pot, cover and simmer for about 30 minutes.
- Then remove the cooked vegetables and quail from the pot and keep them warm, e.g. in a preheated oven.
- Add the well-rinsed and drained fonio to the sauce in the pot, mix well, season to taste and let it simmer, covered, over low heat for about 15 minutes.
- Arrange the cooked fonio on a plate, place the quail and vegetables on top, and pour over the vegetable sauce. Serve hot and enjoy!
Notes
Bon appetite!
Fadi