Aurochs Fonio Porridge

Aurochs fonio porridge is a hearty and flavorful dish that is perfect for a cold winter morning. The fonio is a nutritious grain that is native to Africa, and the aurochs meat is a lean and flavorful protein source. The combination of the two ingredients, along with the onion, bell pepper, and spices, creates a porridge that is both satisfying and delicious.

Aurochs fonio porridge is a dish with a long and storied history. The aurochs, a large wild ox that once roamed the forests of Europe, was a staple of the diet of early humans. Fonio, a small grain that is native to Africa, has been cultivated for centuries and is a valuable source of nutrients. The combination of these two ingredients creates a porridge that is both hearty and nutritious.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup fonio
• 2 cups water
• 1/2 pound ground aurochs meat
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse the fonio in a fine-mesh sieve.
2. In a medium saucepan, combine the fonio and water.
3. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the fonio is tender and the liquid has been absorbed.
4. While the fonio is cooking, brown the aurochs meat in a skillet over medium heat.
5. Add the onion, bell pepper, garlic powder, salt, and black pepper to the skillet and cook until the vegetables are softened.
6. Stir the meat and vegetable mixture into the cooked fonio.
7. Serve hot.

Why It Works

• The fonio is a good source of fiber and protein, and it has a slightly nutty flavor.
• The aurochs meat is a lean and flavorful protein source.
• The onion and bell pepper add sweetness and crunch to the porridge.
• The garlic powder, salt, and black pepper add depth of flavor.