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.
- 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)
- Bring the water and coconut milk to a boil in a large saucepan, then add the fonio, shredded coconut, nutmeg and cinnamon.
- 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.
- 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.