Recipes for Change: Jollof fonio with black-eyed peas

As sea levels rise due to climate change, West Africa is seeing a rapid rise in soil salinity. This limits the productivity of crops, threatening rural food security and livelihoods.

With the support of the IFAD-financed RESADE project, small-scale farmers are fighting back. The project promotes the use of climate-resilient crops, like black-eyed peas. This hardy legume is an important ingredient in the local cuisine of The Gambia, Senegal and other countries in West Africa.

Try it yourself with this delicious jollof fonio recipe from Recipes for Change chef Pierre Thiam.

Ingredients (for 6 servings)

• 200 g fonio
• 280 g black-eyed peas, soaked overnight and drained
• 1 large onion, finely chopped
• 4 medium tomatoes, chopped
• 350 ml vegetable broth
• 4 cloves garlic, minced
• 30 ml vegetable oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Preparation time: 1 hour

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onions and garlic. Cook until softened.
3. Stir in the chopped tomatoes and cover the pot until they begin to break down.
4. Add the black-eyed peas, then pour in the vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then add the fonio and quickly turn the heat off. Cover and wait 5 minutes, or until the fonio is cooked through and the liquid is absorbed.
6. Garnish with chopped fresh parsley before serving.

Find out how IFAD is supporting rural producers in building resilience through the Improving Agricultural Resilience to Salinity through Development and Promotion of Pro-poor Technologies (RESADE) project.