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🍽️ Fonio au gras et ses variantes (foyo, sauce djouka)

Quantities for 4 people, from the Marché Facile assistant’s recipe sheet. Ingredients link to product pages in the catalogue — the day’s price is on the product page, never frozen here.

Ingredients

Ingredient	Quantity (4 people)	In the catalogue
Fonio	400 g	Fonio Nettoye/seche sold in packs of 500 g: slightly more than the dish needs, the rest keeps dry; rinse until the water runs clear
Viande (base bœuf ; variantes poulet ou mouton)	400 g	Bourguignon Jarret DE Boeuf Note: BASE: beef in pieces. VARIANTS that replace the beef, never in addition: chicken in pieces; mutton. The meat is pre-cooked and flavours the broth in which the fonio will cook.
Tomate fraîche	2 (300 g)	Tomate Africaine
Concentré de tomate	2 tbsp	Concentre DE Tomate PATE Alyssa
Oignon	2	Oignon Blanc
Ail (optional)	2 cloves	AIL Substitution: Ground garlic (1 tsp)
Carotte	2 (200 g)	Carotte
Poivron (optional)	1	Poivron VERT Local
Petits pois (optional)	100 g	Petits POIS Maman
Piment frais	1 to 2	Piment Frais
Curcuma moulu (variante épicée) (optional)	1 tsp	Curcuma Moulu NORA Note: Some of the oil-based recipes are spiced with turmeric (sometimes paprika); the tomato-vegetable base does without it.
Pâte d'arachide (variante sauce djouka) (optional)	3 tbsp	Pâte D’arachide Note: Variant only: djouka sauce (thinned peanut paste, okra) is served over plain cooked fonio, in place of cooking it in fat.
Huile	3 tbsp	Huile DE Tournesol AYA
Cube d'assaisonnement	2 cubes	CUBE Maggi Poulet sold in packs of 10 cubes, the smallest size in the catalogue; the rest keeps for your next sauces
Sel	1 tsp	GROS SEL FIN IODE
Eau (bouillon de cuisson)	about 60 cl	Already at home (assumed to be at home)

Preparation

Fonio, a tiny grain from West Africa (Mali, Guinea, Burkina Faso), is rinsed until the water runs clear, then cooks very quickly, by steaming in two or three passes fluffed with a fork, or pilaf-style. Au gras, it simmers in a tomato-onion base with the meat and diced vegetables (carrot, pepper, petits pois): the most common complete dish, with beef, chicken or mutton. Named variants: foyo malien, plain steamed fonio served with the meat-and-vegetable sauce poured over it; djouka sauce (peanut paste and okra) over plain fonio; gwote nigérian, a savoury fonio porridge with vegetables and smoked meat. Plain, fonio also goes with the sauces in the corpus (graine, arachide, feuille).

Recipe in English. See all 57 recipes · See the catalogue