Fonio Grits and Shrimp: Savory Acha Pottage
If you love shrimp and grits, you'll love this acha pottage: a savory fonio grits and shrimp recipe, which is more nutritious and packs a seafood flavor punch!
Servings: 6
Calories: 642kcal
Ingredients
- 1½ cups Fonio (rinsed)
- 220 g Fresh Shrimp (deveined)
- 80 g Smoked dried fish (cleaned and de-boned)
- 30 g Smoked dried shrimp (cleaned)
- 6 tbsp Unsalted butter or Coconut oil
- 1 Red onion (chopped)
- 2 tsp Shrimp bouillon
- 1 tsp Red pepper flakes or Chili pepper
- Salt to taste
Instructions
- In a pot, saute the chopped red onions in 3 tbsp of butter or coconut oil on medium heat until it is translucent.
- Add in the smoked dried shrimp, the smoked dried fish, and the red pepper flakes. Continue to season for another 5 minutes.
- Add in the rinsed Fonio, 1½ tsp shrimp bouillon and 4 cups of water. Mix the Fonio and the water, and taste the water for seasoning. Add salt to your taste at this point. Cover the pot and on low heat, allow the Fonio to cook covered for 30 minutes or until the Fonio grains are tender. You may add more water if necessary.
- To cook the shrimp that go on top of the Fonio, season the fresh shrimp with ½ tsp of shrimp bouillon, and ½ tsp salt. Allow it to marinate for about 5 minutes.
- In a pan, heat up 3 tbsp of butter or coconut oil and cook the seasoned shrimp on medium heat for 3 minutes on each side. Save the coconut oil or butter that is left in the pan after cooking the shrimp to drizzle on top of the Fonio.
- Serve the Fonio warm once it is soft, and top with the cooked fresh shrimp.