FONIO and MILLET JOLLOF RECIPE - GLUTEN FREE

‘Jollof’ originates from the Wolof or Jolof empire during the 14th-16th century. The former empire was situated where modern day Senegal, The Gambia and Mauritania are now.

 I’ll talk about the history of Jollof in another blogpost. 

For now I’ve created a recipe using Millet and Fonio which both have high nutrient contents and a must try. To start you’ll need the following; 

INGREDIENTS 

500g of Chipotle sausages or any sausages of your choice. You can use any protein of your choice (Beef, Lamb, Goat Meat, Fish and Seafood) as substitutes.

2 tablespoonful of your preferred oil

300g of Jollof Stew or any Tomato based stew of your choice

JOLLOF STEW RECIPE

100g of sliced Carrots

400ml of Water

100g of small grain Millet

Optional 2 medium sized grilled Corn on the Cob

2 Bay leaves

150g of Fonio

300ml of your preferred Stock or Water

2 large quartered Onions

30g of sundried Tomatoes (optional)

10g of Fennel leaves which you can substitute with Basil leaves.

SERVE WITH

2 ripened peeled and sliced Plantains

250ml of your preferred oil for frying. For a healthier option you can bake the Plantain instead.

Salt to taste.

GOAT MEAT STEW RECIPE 

TIPS

Do soak the Millet overnight.

PLEASE NOTE

 Cook the Millet for at least 30 minutes before adding the Fonio. 

METHOD

Watch how to prepare this gluten free and nutrient packed Jollof below; 

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