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Prep. time: 10 min.     Cooking time: 15 min.     Serving: 2



  • 90 g of Fonio by REBEL GRAINS
  • ½ small white or yellow onion
  • large cloves garlic
  • teaspoons of ground cumin
  • teaspoons of ground coriander
  • ½ teaspoons of ground turmeric
  • ½ teaspoons of kosher salt
  • teaspoon of freshly ground black pepper
  • teaspoon of smoked paprika
  • ½ teaspoon of ground fenugreek
  • tablespoons of olive oil, divided
  • ½ l of water or low-sodium vegetable broth
  • 35 g of toasted pecans
  • tablespoons of chopped fresh parsley leaves or cilantro
  • tablespoons of raisins



Dice a small white or yellow onion. Mince 2 large garlic cloves (about 1 tablespoon). Place the ground cumin, coriander, turmeric, fenugreek, salt, black pepper and smoked paprika in a small bowl and stir to combine.

Heat 2 tablespoons of the neutral oil in a small saucepan over medium heat until shimmering. Add the onion and garlic and cook until softened, 2 to 3 minutes. Add the spice mixture and cook, stirring often, until fragrant, about 1 minute.

Add the remaining oil (1 tablespoon) and fonio, and stir until coated in the spices. Add the water or low-sodium vegetable broth. Increase the heat to high and bring to a boil. Continue to boil for 1 minute more.

Reduce the heat to low and cook for 1 minute. Cover and remove from the heat. Let sit for 5 minutes. Meanwhile, coarsely chop the toasted pecans. Pick and chop fresh parsley leaves or cilantro until you have 2 tablespoons.

Uncover and fluff the fonio with a fork. Add the pecans, parsley or cilantro, and the raisins, and gently fold to combine.



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