Perfect Fonio Recipes

Steps:

• Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
• Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
• Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

Steps:

• Add the coconut oil, cumin seeds, star anise, 1/4 teaspoon salt and 1 cup water to a small pot and bring to a boil over medium-high heat.
• Add the fonio and stir to combine. Cover the pot, reduce the heat to low and cook until the water is absorbed and the fonio doubles in size, about 4 minutes. Fluff the fonio in the pot with a fork, taste and season with more salt if desired and then transfer to a bowl.

Steps:

• Process the garlic, red bell pepper and onion in a blender or food processor until a coarse puree, about 30 seconds. You should have about 1 cup.
• Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, stirring, until it starts to look grainy in the oil, about 5 minutes. Add the bell pepper puree and stir to combine. Cover, lower the heat to medium low and let the mixture simmer for 5 minutes. Add the curry powder, thyme, smoked paprika, bouillon powder, salt, cayenne pepper, if using, and bay leaves and stir to combine. Cover and let simmer for 5 minutes. Stir in the broth. Add the fonio and stir to combine. Cover the pot with aluminum foil, then put on the lid. Cook over medium-low heat until the water is absorbed, about 10 minutes. Use a fork to fluff the jollof fonio in the pot. Cover again with the foil and lid and let it cook for another 5 minutes. Transfer the fonio to a bowl. Serve by itself or with sauteed meat, vegetables and sweet plantains.