Herb-Infused Fonio & Kale Bites with Chimichurri

1. Bake the Potato

Preheat your oven to 400°F (200°C). Pierce the large russet potato several times with a fork and wrap it in aluminum foil. Place it directly on the oven rack and bake for about 50 to 60 minutes, or until the potato is tender when pierced with a fork. Baking the potato in its skin enhances its natural flavors and helps achieve a fluffy texture.

2. Cook the Fonio

In a small saucepan, warm 1 teaspoon of peanut oil over medium heat. Add the ½ cup of fonio, stirring to coat the grains in the oil. Pour in 1 cup of water and ¼ teaspoon of kosher salt, then bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 12 minutes until the water is absorbed and the fonio is tender. Remove from heat and let it steam, covered, for a few more minutes.

3. Sauté the Onions and Garlic

Heat 1 tablespoon of peanut oil in a small skillet over medium heat. Add the finely diced yellow onions and sauté for about 5 minutes until they become translucent. Add the minced garlic and cook for another 2 to 3 minutes.

4. Add Tomato Paste, Bragg Liquid Aminos, and Miso

Stir in the tomato paste, Bragg Liquid Aminos, and yellow miso, ensuring everything is well-combined.

5. Cook the Kale

Add the chopped kale and cook for about 6 to 8 minutes until the kale is wilted and everything is well-incorporated.

6. Puree the Mixture

Transfer this mixture to a blender and puree until smooth. This step is crucial as it ensures that all the flavors meld together perfectly and creates a uniform texture for the bites.

7. Mash the Potato

Once the potato is baked and cool enough to handle, peel it and mash it in a food processor.

8. Combine Potato, Fonio, and Kale Mixture

Add the cooked fonio and the pureed kale mixture to the mashed potato. Process until the mixture is smooth and holds its shape when formed into a ball.

9. Form and Refrigerate the Balls

Line a glass baking dish with parchment paper and form the mixture into small balls, placing them in the dish. Refrigerate the balls for at least 2 hours or up to 2 days. This helps them firm up and makes them easier to bake.

10. Bake the Bites

When you're ready to bake the bites, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the balls on it. Bake for about 30 minutes, or until the bites are slightly firm on the outside but still moist inside.