I thumbed through a copy of Food & Wine magazine the other day in my doctor’s office and came upon a recipe that intrigued me. I’m usually not one for a lot of frou-frou ingredients. This one called for fonio, a very small grain similar to millet. It’s not one of my favorite grains, but you could use quinoa or rice, either of which you most likely have in your pantry, saving you the time to go grocery shopping. Both are good substitutes.
(READ MORE: UN eyes revival of millets as global grain uncertainty grows)
The only other thing that gave me pause was the ingredient list. It was rather long, but it appeared that most were pantry staples, and anything I didn’t have on hand, such as lamb, would be readily available at my grocery store here in the Hixson-Soddy-Daisy area.
The recipe title, Lamb, Sweet Potato and Coconut Mafe Curry, sounded a little off-putting only because I didn’t know what mafe was and had to look that one up. The definition was simple: A West African term that means most any meat dish with a peanut sauce, which this one certainly has.
(READ MORE: Curried Coconut Beef is a delicious and comforting meal)