Fonio Risotto with Coconut Cream and Mushrooms By Chef Christian Abegan
“This recipe is climate-friendly because it can be adapted to all types of restaurants and also highlights other types of cereals such as millet which do not require a lot of water for their cultivation.”
Ingredients:
- 600g of Fonio
- 3 onions, finely diced
- 4 cloves of garlic, finely diced
- Salt pepper
- 200 hours of coconut cream
- 800 g mushrooms
- 4 glasses of water
- 4 tablespoons of olive oil
- 30g cocoa powder
- 300g tomatoes, seeds removed finely diced
- 60g red onion, finely chopped
- 12g jalapeños, seeds removed, finely chopped
- 70 coriander leaves, finely chopped
- 15ml lime juice
- 30ml olive oil
- Aquafaba Mayonnaise
- 60ml chickpea liquid
- 2 tins chickpeas
- 15ml lemon juice
- 10ml apple cider vinegar/ any vinegar
- 120ml organic rapeseed oil
- 5ml dijon mustard
- 1 pinch of salt and freshly cracked black pepper
- Chickpea Tortillas
- 2 cups chickpea flour
- 2/3 cup arrowroot starch (can also use tapioca flour)
- 1 1/5 cups water plus more, as needed to thin
- 1/4 tsp sea salt
Method:
Wash the Fonio seed and let it sit with a little water for 25 minutes.
Clean the mushrooms and cut them into large pieces then brown them with the 4 tbsp olive oil, garlic, diced onions season with salt and pepper add the cocoa powder and 2 glasses of water leave to cook for 25 minutes over heat soft and set aside.
In another saucepan, heat the coconut cream for 3 minutes with 2 glasses of water, season with salt and pepper, add the washed fonio and cook for 8 to 10 minutes over low heat and arrange the fonio and mushrooms on a plate.
- Seasonal vegetables can be used for this recipe
- This recipe is climate-friendly because it can be adapted to all types of restaurants and also highlights other types of cereals such as millet which do not require a lot of water for their cultivation.
