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Introduction
Crabgrass is often seen as the enemy of the perfect lawn, but what if we told you this common weed is actually a hidden superfood? Long dismissed as a nuisance, crabgrass (specifically Digitaria exilis, also known as fonio in West Africa) is gaining recognition for its remarkable nutritional value. Packed with essential amino acids, fiber, and antioxidants, crabgrass offers a gluten-free, sustainable grain alternative. In this article, we’ll explore how to transform this underappreciated plant into a delicious and nourishing dish.
Ingredients
Serves 2–4
1 cup fonio (edible crabgrass grain, available in health food stores)
2 cups water
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup mixed vegetables (e.g., bell peppers, carrots, peas)
1/2 tsp turmeric powder
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Optional: a squeeze of lemon or lime for brightness
Directions
Rinse and Cook the Fonio:
Rinse the fonio under cold water. In a saucepan, bring 2 cups of water to a boil. Add the fonio, reduce heat, cover, and simmer for 5 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
Sauté the Aromatics:
In a skillet, heat the oil over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant.
Add Vegetables and Spices:
Toss in the mixed vegetables and cook for 3–5 minutes. Stir in turmeric, salt, and pepper.
Combine with Fonio:
Add the cooked fonio to the skillet, mixing everything thoroughly. Cook for another 2–3 minutes to blend flavors.
Garnish and Serve:
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