Fonio Grits and Shrimp (Savory Acha Pottage)
Fonio Grits and Shrimp (Savory Acha Pottage)
If you enjoy classic grits, this savory dish made with fonio and shrimp brings a nutritious twist with a rich seafood flavor. It's perfect for a hearty main course and packed with West African flair.
Equipment
- Pan for cooking shrimp
Ingredients
For the Fonio Grits:
- 1½ cups fonio rinsed
- 80 g smoked dried fish cleaned and de-boned
- 30 g smoked dried shrimp cleaned
- 3 tbsp unsalted butter or coconut oil for cooking fonio
- 1 red onion chopped
- 1½ tsp shrimp bouillon
- 1 tsp red pepper flakes or chili pepper
- 4 cups water
- Salt to taste
For the Shrimp:
- 220 g fresh shrimp deveined
- ½ tsp shrimp bouillon
- ½ tsp salt
- 3 tbsp unsalted butter or coconut oil for cooking shrimp
Instructions
- Sauté the Aromatics: In a large pot, melt 3 tablespoons of butter or coconut oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Add the Smoked Seafood: Stir in the smoked dried shrimp, smoked fish, and red pepper flakes. Cook for an additional 5 minutes, allowing the flavors to meld.
- Cook the Fonio: Add the rinsed fonio to the pot, followed by 1½ teaspoons of shrimp bouillon and 4 cups of water. Stir everything together, tasting and adjusting the seasoning with salt as needed. Cover the pot and reduce the heat to low. Let the fonio simmer for about 30 minutes, stirring occasionally, until tender. Add more water if necessary for the desired texture.
- Prepare the Shrimp: While the fonio cooks, season the fresh shrimp with ½ teaspoon of shrimp bouillon and ½ teaspoon of salt. Let it marinate for 5 minutes.
- Cook the Shrimp: In a separate pan, heat 3 tablespoons of butter or coconut oil over medium heat. Cook the seasoned shrimp for about 3 minutes on each side, until they turn pink and opaque. Reserve any remaining butter or oil in the pan for drizzling.
- Serve: Once the fonio is tender, fluff it with a fork and serve it warm, topped with the cooked shrimp. Drizzle the reserved cooking butter or oil over the dish for extra flavor.
Notes
- Cooking Fonio: The key to cooking fonio is to keep the heat low and add more water if needed until the grains are tender.
- Flavor Tip: Drizzling the remaining butter or oil from cooking the shrimp adds an extra layer of rich flavor to the dish.
- Substitute: Coconut oil adds a unique flavor to the dish, but butter works equally well for a more savory note.
Nutrition
Calories: 642kcalCarbohydrates: 38gProtein: 35gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 245mgSodium: 770mgPotassium: 385mgFiber: 3gSugar: 3gVitamin A: 645IUVitamin C: 7mgCalcium: 200mgIron: 6mg
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