Senegalese Domoda (Meatball and Tomato Stew) with Fonio

In a large bowl, combine the ground beef, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and form into 1-inch meatballs.

Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides for 5-7 minutes, then remove them and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened. Add the minced garlic, smoked paprika, and cayenne pepper (if using), and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, creamy peanut butter, and beef broth. Bring the mixture to a simmer, stirring occasionally to ensure the peanut butter is fully dissolved.

Return the browned meatballs to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld and the meatballs to cook through.

While the stew simmers, prepare the fonio. Rinse 1/2 cup fonio thoroughly under cold water. In a small saucepan, combine the rinsed fonio with 1 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 5 minutes.

Remove the fonio from heat and let it sit, covered, for 5 minutes to steam. Fluff with a fork.

Serve the Senegalese Domoda hot, with a generous portion of fluffy fonio on the side.