Fonio with vegetables

Step 1: Put 9 oz fonio in a bowl, cover with cold water, swirl and pour off the cloudy water. Repeat 3–4 times, then drain in a fine sieve and leave any grit behind in the bowl.

Step 2: Warm 2 tbsp groundnut oil in a wide pan over a medium heat. Cook 1 onion for 5 minutes until soft, then add 2 cloves garlic, 1 carrot and 1 small aubergine and cook for 5 minutes, stirring, until the aubergine softens.

Step 3: Add 1 courgette, 3 tomatoes, 1 green chilli, ½ tsp dried thyme and ½ tsp salt. Cover and simmer for 8–10 minutes until the vegetables are tender and the tomatoes have made a sauce.

Step 4: Meanwhile bring 2 cups boiling water to the boil with ½ tsp salt and 1 tbsp groundnut oil in a pan. Stir in the fonio, cover, take off the heat and leave for 5 minutes, until the water is absorbed. Common mistake: too much water — fonio needs exactly twice its volume, or it turns to porridge.

Step 5: Fluff the fonio with a fork, rubbing out any clumps; it should look like fine, dry couscous. Pile into bowls, spoon over the vegetables and scatter with 1 tbsp parsley.