Heat vegetable oil in a large pot over medium heat. Add the onion, tomato paste, and salt, and stir frequently until mixture darkens slightly. Lower the heat and stir for 2-5 minutes.

Add the garlic, bay leaf and 2 cups of vegetable stock, and bring to a boil. Add fonio, reduce heat and simmer for approximately 5 minutes (or until liquid evaporates).

Once the fonio is finished cooking place in a large mixing bowl and let cool, remove the Bay leaf.

Once cooled add the all purpose flour, flax egg, dice red bell pepper and parsley. Combine until the mixture holds together so that the fritters can be cooked in the skillet.

Measure 1/4 cup to form fitters and set on plate while you complete the whole batch.

For pan frying, pour oil in the skillet so it is 1/4 inch in depth. Heat over a medium high flame and bring temperature to 325 -340 degrees. Test the first fritter, dip into hot oil and let cook 5 minutes or until golden brown and then turn over. Continue making the remaining fritters making sure not to overcrowd the skillet.

Once cooked place on a plate with a paper towel to drain a few minutes.

Garnish with chopped parsley.

Serve warm with a dipping sauce of choice, hot sauce, chimichurri or a tzatziki sauce.