fonio

Fonio is a West African millet that has a rich and nutty flavor and has a quinoa-like texture. These ancient grains are naturally gluten-free and packed with nutrition. This sweet vegan fonio porridge recipe is spiced with cinnamon, cardamom, and nutmeg. We cook the fonio in a mix of water and almond milk and sweeten it with erythritol, but you can use any sweetener you like. Top up the resulting thick porridge with some cocoa nibs and fresh Real Oranges to make the most of your breakfast!

Sweet Fonio Porridge Recipe

g Fonio millet

Water

Almond milk (*check notes)

1½ tbsp Erythritol ((feel free to substitute with

Cinnamon powder

Cardamom powder

Nutmeg powder

tsp Vanilla essence ((optional))

tbsp Cocoa Nibs

½ big Real Orange

soak

Wash and soak fonio in a bowl of warm water for 5 minutes and then sieve.

Add the soaked fonio, water, milk, and erythritol to a heavy bottom pan. Mix in the cinnamon, cardamom, nutmeg, and vanilla (optional).

cook

Cook on medium-high heat for 8-10 minutes and stir continuously.

serve

Transfer the porridge to a bowl and top it up with cocoa nibs and orange!

﻿Fonio is an African Millet, an ancient supergrain that is known for its distinct nutty, earthy and rich taste. It&#39;s very filling and takes only a few minutes to prepare. Upma (a thick savory porridge) is one of my favorite traditional Indian dishes primarily cooked with semolina, some spices and vegetables of your choice. In this recipe, I have used Fonio instead of semolina to prepare an extremely healthy, sumptuous and very heart warming meal. Pair it with a curry, some chutneys or simply with some yoghurt and enjoy!

Fonio upma recipe

﻿cup ﻿Fonio Millet

1﻿ ﻿tbsp ﻿Sea salt

2﻿½ ﻿cups ﻿Water

﻿tbsp ﻿Olive oil

﻿tbsp ﻿Mustard seeds

﻿tbsp ﻿Curry leaves

½ ﻿tsp ﻿Green chilli (Freshly diced (﻿optional))

¾ ﻿cup ﻿Carrots (﻿diced)

¾ ﻿cup ﻿Green peas (﻿fresh

1﻿ ﻿tbsp ﻿Coriander powder

1﻿/2 ﻿tbsp ﻿Paprika powder

1﻿/2 ﻿tsp ﻿Nutmeg powder

1﻿/2 ﻿tbsp ﻿Black pepper

In a pot, dissolve the salt into water and bring to a boil. Mix the fonio in and cook for 5 minutes on high heat.

﻿Reduce the heat, cover the pot with a lid and let the fonio simmer on low heat for about 8-10 minutes.

﻿Remove the pot from the heat, uncover and fluff the fonio using a fork to allow some air between the granules.

﻿Cooking the fonio

﻿Add oil to a heavy bottom pan and heat it up. ﻿Throw in the mustard seeds, cover the pan and let the seeds crackle for about 30 seconds.

﻿Sautee the curry leaves, green chilli and carrots for 2 minutes on medium heat. Mix in the peas, cover the pan with a lid and cook for 5 minutes on low heat.

﻿Mix in the coriander, paprika, nutmeg and black pepper. Transfer the fonio to the pan and mix gently until combined well. Turn off the heat and cover the pan and let it sit for a few minutes before serving.

﻿Preparing the upma

Fonio stands in as gluten-free breadcrumbs wrapped around these fried shrimp - with the West African grain still providing a crunchy, satisfying texture.

Crispy Fonio Fried Shrimp with Ginger-Lime Yogurt Sauce

water

Yolélé original fonio

Yolélé fonio flour

salt

ginger

smoked paprika

mustard

cayenne pepper

eggs

vegetable or canola oil, for deep frying

limes

habanero peppers

milk yogurt

Storage: Leftover shrimp can be cooled and frozen solid in a single layer on the baking sheet, then stored frozen in a zip-top bag for up to a few weeks. Reheat from frozen until warmed through, 4 to 5 minutes in a 400ºF air fryer or 10 minutes in a 425ºF oven.

The Kitchn

Amethyst Ganaway

Step 1: Make the fonio: 

Place 2/3 cup water and 1/4 cup dry uncooked fonio in a small saucepan and bring to a boil over high heat. Stir and reduce the heat to low. Cover and cook for 1 minute. Remove the saucepan from the heat and let the fonio steam covered for 5 minutes. Uncover and fluff the fonio with a fork, breaking up any large clumps. Transfer to a large plate or small rimmed baking sheet, spread into an even layer, and refrigerate until cold, about 30 minutes. Meanwhile, make the dipping sauce.

Step 1: Make the dipping sauce:

Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Finely grate the zest of 2 medium limes (about 4 teaspoons). Juice the limes until you have 1/4 cup. Peel a 2-inch piece of ginger and coarsely chop until you have about 2 tablespoons. Trim the stems from 2 habanero peppers but them whole.

Step 2: Make the dipping sauce:

Add 2 2/3 cups Greek yogurt and 1 teaspoon kosher salt. Process until the ginger and habanero are very finely chopped and the ingredients are blended, 30 to 60 seconds. Pour into a serving bowl and refrigerate until ready to serve.

Step 1: Bread and fry the shrimp:

Clean and dry the food processor. Add the fonio, 1/4 cup fonio flour, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground mustard, and 1/4 teaspoon cayenne pepper. Pulse until combined and the consistency is similar to cornmeal, 12 to 15 (1-second) pulses. Transfer to a shallow bowl or pie plate.

Step 2: Bread and fry the shrimp:

Beat 2 large eggs in a second shallow bowl  with a fork. Bread 1 1/2 pounds colossal peeled and deveined shrimp one at a time: Dip in the eggs until coated and let the excess drip off. Place in the fonio mixture and turn to coat. Place in a single layer on a baking sheet.

Step 3: Bread and fry the shrimp:

Heat 2 1/2 cups neutral oil in a large high-sided or cast iron skillet over medium-high heat until 375ºF. Meanwhile, fit a wire rack onto a second baking sheet.

Step 4: Bread and fry the shrimp:

Fry the shrimp in batches of 5 to 6: Carefully add the shrimp to the hot oil. Fry (the fonio breading may pop occasionally) until golden brown all over, about 1 minute per side. Transfer to the rack and serve immediately with the dipping sauce.

Heute möchte ich das Superfood Fonio vorstellen. Neben all den  gesundheitlichen Vorteilen, hat es auch vielen andere tolle Eigenschaften auf die ich hier eingehen möchte. Außerdem zeige ich euch mein Lieblings Fonio Rezept. 

Mein Fonio Rezept

200 g Foniohirse (von Miseressor)

gelbe Paprika ((gewürfelt))

rote Paprika ((gewürfelt)

grüne Paprika ((gewürfelt))

EL Tomatenmark

große Zwiebel (rot)

Salz, Pfeffer, Thymian, Chiliflocken

g geröstete Walnüsse ((oder andere Nüsse wie Chashew))

EL Butter

Knoblauchzehen

Salz nach Geschmack

Bund Frühlingszwiebeln

Foniohirse gründlich waschen, dafür 3-4 mal zwischen den Händen reiben.

Das dreckige Wasser ausschütten und das gewaschene Fonio zur Seite legen für später.

In einer Pfanne Zwiebeln auf mittlere Hitze anschwitzen. Tomatenmark, das Gemüse und die Gewürze dazugeben.

Alles auf mittlere Hitze 3-4 Minuten abraten, bis das Gemüse weich ist.

Das gewaschene Fonio dazugeben und kurz rundherum anbraten. Mit 1,5-fache Wassermenge ablöschen und aufkochen lassen.

Sobald das Wasser kocht, Herd runterschalten und mit geschlossenem Deckel zu ende garen.

Am Schluss mit gerösteten Walnüssen, Frühlingszwiebeln und Knoblauch Butter toppen und genießen.

Hallo, eine tolle Sache mit Fonio und seinen Hintergründen, was Herkunft und Bedeutung angeht. Klasse Aktion mit Misereor!! Dieses Rezept habe ich zwar noch nicht ausprobiert, aber Fonio verwende ich seit einiger Zeit häufiger. Super fein!! Wieviel gr. Beilage ergeben denn zB. 50 g davon nach dem Kochen? Freue mich über eine kurze Rückmeldung, danke. Grüße ☘️ Al ☮️

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Top 4 fonio recipes from across the web

The most viewed fonio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed fonio recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine