Fonio porridge
Fonio porridge is my nephew favorite breakfast and snack! Fonio is a whole naturally gluten free grain that is a great source of plant-based amino acids, and may help moderate blood sugar levels!
This grains is very versatile. When cooked, it readily takes the flavors of ingredients it is prepared with.
The fonio I am currently using is available here.
In West Africa, as Togolese, we traditionally cook fonio as couscous and as porridge, and it is also used for local drinks. You can substitute fonio for any grain, including rice, couscous, millet, sorghum, quinoa, and barley.
Use it to make porridge just like you would for oats! For this recipe you can use a dairy free milk if you are lactose intolerant. The following is what you need for ingredient
- Fonio
- Milk
- Water
- Sweetener
- Salt
- Vanilla, nutmeg, cinnamon (optional)
Ingredients
1/2 cup dry fonio
2 cups of water
1/4 teaspoon salt
1cup of evaporated milk
4 tablespoons sugar or Swerve sweetener
1/4 teaspoon of ground nutmeg
1/4 teaspoon cinnamon
½ teaspoon vanilla extract
Peanuts and raisins for toppings (optional)
Instructions
1
In a saucepan, toast the fonio on medium heat for about 3 minutes.
2
Add water and let it cook until water is evaporated.
3
Add the milk, then sugar, and cook it for 7 minutes stirring constantly. You should have a thick porridge. (If you do not like your porridge thick, then add more liquid to your desire thickness.)
4
Add the optional nutmeg, cinnamon, vanilla then stir well and remove from the stove.
You can adjust the sweeteness to your taste.
Serve immediately and garnish with optional peanuts.
