Fonio is an ancient West African grain that ticks all the favourite food boxes: it is a gluten-free grain, cooks as quickly and easily as couscous or quinoa but has more iron, protein, and fiber than brown rice. What is not to love?!
We especially love it to make a speedy and satisfying breakfast porridge. Adding chia seeds, fresh figs and blending half the mixture before serving gives it a decadent pudding-for-breakfast vibe. Fonio might not be widely available in grocery stores in the UK, but you can buy our favorite brand, Yolélé , online
½ cup fonio
1½ cups almond milk
1 tablespoon chia seeds
1 teaspoon coconut sugar
pinch of pink Himalayan salt
2 quartered figs
1. Combine the fonio and almond milk in a small saucepan. Bring to a boil, then reduce heat to low, cover, and let cook for another 5 minutes.
2. Fold in the chia seeds, coconut sugar, and salt. You could stop here if you want, but for the creamiest porridge, add half the mixture to a blender along with another splash of almond milk or water and blend until smooth. Add the blended mixture back to the pot and stir to combine.
3. Taste, add extra salt or coconut sugar to your liking, and top with figs. Additional toasted nuts, seeds, nut butters, or toasted coconut flakes would also be nice toppings.
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