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Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce)

Fögnè Sourtinaadi (Fonio Couscous with Meatballs in Tomato Sauce) is a traditional Guinean recipe (from Guinea Conakry) for a classic dish of meat and peanut butter meatballs in a tomato and vegetable sauce served with fonio millet couscous. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Fonio Couscous with Meatballs in Tomato Sauce (Fögnè Sourtinaadi).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetable RecipesGuinea Recipes



This is a festival dish from Futa in Guinea and it's a classic Fulani dish (for various methods of preparing fonio millet, see the recipes for Fonio Cooked by Steaming, Fonio Cooked with Water or Microwave-cooked Fonio).

Ingredients:

For the Meatballs:
1 tbsp peanut butter
500g minced meat
2 onions, finely chopped
4 garlic cloves, crushed
1/2 bunch of fresh parsley, chopped
1/2 chilli, finely chopped
250ml oil

For the Sauce:
4 fresh tomatoes, cut into small pieces
2 large onions, finely chopped
6 garlic cloves, finely chopped
4 spring onions
2 tbsp tomato purée
1 fresh chilli, finely chopped
1 Maggi cube
2 aubergines (eggplants)
4 taro tubers
1 cassava tuber
salt and freshly-ground black pepper, to taste
4 tbsp parsley, chopped

For the Couscous:
500g fonio millet
10 fresh okra
3 tbsp ghee or butter

Method:

For the meatballs: combine all the ingredients (except) in a mortar and pound to form a coarse paste. Add the minced meat and season to taste. Dilute the peanut butter in a little hot water and stir into the meat mixture. Mix well then divide them mixture and shape into about 20 small meatballs.

Heat the oil in a pan, add the meatballs and fry for about 4 minutes, turning regularly, or until evenly browned all over. Once nicely covered, remove the meatballs with a slotted spoon and set aside to drain on kitchen paper (discard any left-over cooking oil).

For the sauce, heat a little oil in a pot, add the onion and garlic and fry for a few minutes then stir in the tomatoes. Bring to a simmer then dissolve the tomato purée in 200ml hot water and add to the pan. Season to taste, bring to a simmer and cook until thickened.

After about 5 minutes of cooking add the meatballs to the sauce and cook for 10 minutes more. Peel and cut the taro into large pieces, wash the aubergines and quarter. Peel and cut the cassava. Add these vegetables to the sauce, bring to boil, cover and cook for 10 minutes.

Reduce to a simmer, cover the pot and cook for 20 minutes more, stirring occasionally, or until the vegetables are tender.

In the meantime, cook the fonio either according to the Fonio Cooked by Steaming or Microwave-cooked Fonio recipes.

Place a steamer basket over the stew, trim the stem end off the okra, place in the steamer and cook for about 5 minutes, or until soft. Turn the okra into a bowl and beat to a paste.

To serve, turn the cooked fonio on a warmed bowl. Spread over the okra paste and dot with the butter. Stir the okra and butter into the fonio. Turn the fonio mix onto a warmed serving dish and give it a round shape. Serve accompanied by the hot stew.