Fonio is an ancient grain indigenous to West Africa. It is a resilient crop which can grow even in the harshest of weather conditions. It’s nutritional profile, texture, mouthfeel and versatility makes it a great substitute for other grains such as quinoa or couscous. Chef Pierre Thiam of Yolele Foods is doing an incredible job of bringing awareness to this West African ancient grain in the form of pilafs, flour and chips, to a global audience. For this stuffed squash recipe, we used fonio as the grain of choice in place of quinoa or couscous and POKS Green Chili Seasoning for the fruity spicy flavor notes typical of the Sene-Gambia region where Chef Thiam is from.
- 1/2 Cup Fonio/Quinoa (Cooked)
- 4 to 6 Swiss Chard Leaves
- 1/2 Yellow Onion
- 8 oz Chorizo
- 1 Cup Cheese (Shredded)
- Butternut or Acorn Squash
- Olive Oil
- POKS Green Chili West African Seasoning
- Cut the squash in half and remove the seeds
- Drizzle with olive oil, season with POKS Green Chili Seasoning and roast at 425F until tender.
- Sauté the onion, garlic and chorizo in olive oil until the chorizo browns.
- Sauté the swiss chard with the chorizo mixture until wilted, and remove from heat.
- Mix in the cooked quinoa/fonio and cheese (optional)*.
Stuff the mixture into the squash and enjoy.
*If cheese is added, place the squash back into the oven until the cheese is melted.