Coconut and Nutmeg Fonio Porridge

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» Coconut and Nutmeg Fonio Porridge

Fonio, also called Acha in some parts of Nigeria, is an ancient grain that packs a nutritional punch. Native to West Africa, the gluten-free grain has a mild, nutty taste and is cooked in a similar way to quinoa or couscous. It is often enjoyed as a savoury or sweet porridge in the middle-belt and northern regions of Nigeria. This recipe highlights a sweet version of fonio porridge that can be enjoyed for breakfast. It’s warm, cosy and perfect for the autumn/winter months ahead of us. If you have never tried fonio before, it’s a wonderful ingredient to include in your pantry and to experiment with. It can be bought online or from certain health supermarkets in the UK. 

Serves 4Coconut and Nutmeg Fonio Porridge in a bowl


  • 500ml water 
  • 500ml coconut milk  
  • 200g fonio 
  • 20g shredded coconut  
  • 1/4 teaspoon nutmeg 
  • 1/4 teaspoon cinnamon  
  • 1-2 tablespoons sugar or syrup of your choice 
  • 35g roasted peanuts (optional) 
  • Chopped fresh fruit (optional) 


  1. Bring the water and coconut milk to a boil in a large saucepan, then add the fonio, shredded coconut, nutmeg and cinnamon. 
  2. Cover and cook for 10-12 minutes on low heat, stirring often, until it starts to thicken. You should be left with a fluffy, creamy porridge. Sweeten with sugar or syrup of your choice. 
  3. Serve hot on its own or with a topping of roasted peanuts and/or fresh fruit to make it more filling. 

Author Bio: Tomi Makanjuola is the content creator behind the award-winning platform The Vegan Nigerian. Her latest cookbook Vegan Nigerian Kitchen is the perfect resource for anyone who wants to dive deeper into Nigerian/West African cuisine and food culture. In there, you’ll find over 100 mouth-watering and accessible recipes. You can follow Tomi on Instagram and Facebook (@vegannigerian) for more vegan food inspiration.  

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