Baked Fonio and Kale Balls
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Chimichurri
6 tbsp
red wine vinegar
2 tbsp
unseasoned rice vinegar
1 c
finely diced red onion
2 tsp
minced garlic
¾ c
olive oil
½ c
minced fresh cilantro
2 tbsp
minced fresh flat-leaf parsley
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper
Fonio Balls
1 lg
russet potato (about 1 pound), washed and scrubbed
1 tsp
plus 1 tablespoon peanut oil
½ c
fonio
¼ tsp
kosher salt
1 c
finely diced yellow onions
1 tsp
minced garlic
1 tbsp
tomato paste
1 tbsp
Bragg Liquid Aminos
1 tbsp
yellow miso
2 c
stemmed chopped kale
I first learned about fonio, one of Africa’s oldest grains, when Senegalese chef Pierre Thiam started touting its benefits a few years ago. According to Chef Thiam, some varieties of fonio are drought-resistant and can play an important role in addressing hunger in sub-Saharan Africa (similar to millet). In this recipe, I form the fonio—along with potato, alliums, and spices—into balls that are then baked and served with chimichurri, a green sauce packed with fresh herbs, garlic, olive oil, and vinegar.
Directions
- Make the chimichurri: In a medium bowl, combine the vinegars, onion, and garlic and set aside for 30 minutes. Stir in the olive oil, cilantro, parsley, and cayenne pepper. Season with salt and pepper to taste. Set aside to allow the flavors to marry.
- Make the balls: Preheat the oven to 400°F. With a fork, pierce the potato all over, then wrap in alumi¬num foil. Bake until tender, 50 to 60 minutes. Set aside to cool. When the potato is cool enough to handle, peel it, transfer to a bowl, and thoroughly mash with a fork. Set aside.
- While the potato is baking, warm 1 teaspoon of the oil in a small saucepan over medium heat until shimmering. Add the fonio and stir until well coated with oil. Add 1 cup water and the salt and stir to combine. Raise the heat to high, bring to a boil, then quickly turn the heat to low. Simmer for 2 minutes. Remove from the heat and set aside to steam for 10 minutes.
- In a small skillet, warm the remaining 1 tablespoon oil until shimmering. Add the onions and sauté, stirring often, until soft, about 5 minutes. Add the garlic and cook until it smells fragrant, 2 to 3 min¬utes. Stir in the tomato paste, liquid aminos, and miso and cook until well combined, about 3 minutes. Stir in the kale and cook, stirring frequently, until just wilted, 3 to 5 minutes. Transfer the mixture to a blender and puree until smooth. Pour the mixture into a food processor. Add the potato and fonio and process until the mixture is smooth.
- With clean hands, form the mixture into golf ball–size balls. Transfer to a glass baking dish, using parchment paper to separate the layers. Refrigerate for 2 hours or up to 2 days before baking.
- To bake, preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the balls on the baking sheet and bake for 30 minutes, until slightly firm on the outside.
- Serve the balls in a pool of chimichurri on small plates.
Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020
