Fonio Breakfast Porridge / Cereal
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.
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Equipment
- 1 pot
Ingredients
- 1/4 cup Fonio like couscous
- 1 cup oat milk
- 2 tbsp walnuts chopped
- 2 tbsp almonds cut
- 2 tbsp prunes chopped
- 1/4 cup blueberries
Instructions
- Mix 1/2 cup Fornio
- 2 cups water or milk of choice
- add a pinch of sal
- 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.
Notes
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.
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 233kcalCarbohydrates: 27gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 57mgPotassium: 299mgFiber: 4gSugar: 18gVitamin A: 374IUVitamin C: 2mgVitamin D: 49µgVitamin K: 13µgCalcium: 217mgIron: 2mgMagnesium: 50mgPhosphorus: 95mgSelenium: 1µgZinc: 1mg
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