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Fonio Pilaf: Jollof Tomato & Bell Pepper


7 oz

Fonio Jollof aka "The Party" Considered by many to be West Africa's most famous dish, Jollof is a rich and savory party dish served with saucy braised meat, beans, or hearty greens. Cooks in just 5 minutes! Click on this item to see the full description.

Description: Jollof rice is a rich and savory one-pot party dish made with tomato, onion, bell pepper, and hot chilis, served with braised meat or fish. Each country in West Africa claims their version to be the best, inspiring delicious and fun-filled #jollofwars. Our Jollof blends these iconic flavors with a different West African grain: fonio.

Serve with: Saucy braised meat or fish, hearty greens or beans, in fonio falafel..

Fonio (Digitaria exilis) is a tiny ancient grain that has been grown and celebrated across West Africa for thousands of years. Fonio is prized everywhere for its easy digestibility and low glycemic index. It’s often served to honored guests and to convalescents, diabetics, and of course people suffering from celiac disease and gluten intolerance. Farmers in West Africa have historically placed a high value on fonio not only for its nutritional properties but also because of the way it fits into the ecosystem. The fonio belt stretches across the southern edge of the Sahel, the band of semi-arid territory between the Sahara desert and tropical Africa’s lush forests.

Ingredients: Fonio, tomato, salt. Contains 2% or less of: carrot, onion, tamarind, sunflowers oil, paprika, spices. annatto seed, garlic, turmeric, baobab leaf powder. Contains: mustard.

Yolélé Foods

Ingredients that are lively and dynamic. Unique spices, grains, fruits and vegetables that are sustainably grown. Meals that nourish not only our stomachs, but our souls. The cultures that make up the West African region, each with their own distinctive culinary traditions, offer a diversely delicious collection of natural, flavorful, good-for-you foods like no other place on earth. However, these foods are not always easy to find in any other place on earth. When Senegalese chef Pierre Thiam came to New York, he started cooking these foods for himself, his friends and his coworkers—pairing each dish with stories as rich and vibrant as the meals themselves. Pierre wanted to share even more stories, more flavors and more traditions with even more people, bringing the West African warmth, hospitality and food-centered celebrations to households everywhere—and that’s exactly what Yolélé is all about.

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