Fonio is a kind of millet that has a nutty flavor – a cross between couscous and quinoa in both appearance and texture. It has been cultivated in West Africa for thousands of years, and is a favorite in salads, stews, porridges and even ground into flour. It’s gluten-free and nutritious because of two amino acids, cystine and methionine, which make it a favorite to be baked into bread for diabetics, those who are gluten intolerant or have celiac disease.
Bring mixture to a boil, stir and turn down to low
Stir occasionally for 3-5 minutes
Serve topped with walnuts, almonds, chopped prunes or figs, fresh blueberries.
Fonio is an African heritage grain — or ancient grain — that’s considered the continent’s oldest cultivated cereal.Native to West Africa, it’s a staple most commonly enjoyed in the mountainous areas of countries like Burkina Faso, Guinea, Senegal, Mali, and Nigeria.