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Breakfast

Fonio Porridge

The Quirky Foodster Team

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Ingredients

  • 200 g (1 cup) fonio grain
  • 750 ml (3 cups) water
  • 250 ml (1 cup) whole milk
  • 40 g (3 tbsp) granulated sugar
  • 2g (1/2 tsp) ground cinnamon
  • 1g (1 pinch) salt

Method

  1. Rinse the fonio in a fine sieve under cold water until the water runs clear.
  2. Bring the water and a pinch of salt to a boil in a medium saucepan.
  3. Whisk in the fonio in a steady stream to avoid lumps, then reduce heat to low.
  4. Simmer for 5 minutes, stirring often, until the grain softens and thickens.
  5. Stir in the milk, sugar and cinnamon, and cook for 2 more minutes.
  6. Remove from heat and let stand for 2 minutes before serving warm.

Introduction: Fonio is one of the oldest cultivated grains in West Africa and a staple of Guinean highland communities, particularly among the Fulani (Peul) people of the Fouta Djallon region.

Cultural Background: Fonio is one of the oldest cultivated grains in West Africa and a staple of Guinean highland communities, particularly among the Fulani (Peul) people of the Fouta Djallon region. This simple morning porridge has fed farmers and herders for generations, valued for cooking quickly and being easy to digest before a day of work.

Tips: Toast the dry fonio in the pan for 1 minute before adding water for a nuttier flavour. Adjust thickness with extra warm milk if it stiffens on standing.

Variations: Replace milk with coconut milk for a dairy-free version. Top with roasted peanuts or mango chunks for a fuller breakfast.

Storage: Refrigerate in a covered container for up to 2 days.

Reheating: Reheat gently on the stovetop with a splash of milk or water, stirring to loosen.

Nutrition: Calories: 210 kcal | Protein: 6 g | Carbs: 38 g | Fat: 4 g | Fibre: 2 g

FAQs:

Q: Is fonio gluten-free?

A: Yes, fonio is a naturally gluten-free ancient grain.

Q: Can I make this ahead?

A: Yes, it keeps well chilled and reheats easily for a quick breakfast.

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