"Fonio" porridge is a classic West African dessert cooked with the nutritious and gluten-free fonio cereal. "Fonio" is a basic feature of most people's meals in Burkina Faso, Guinea, Mali, and Nigeria, as well as Senegal and Togo. It is cooked with black-eyed peas in Togo and combined with nutrient-dense sesame seeds in other locations to add even more vegetarian nutrients.
"Fonio "grains can be boiled whole or processed into a gluten-free flour that can be used to replace wheat flour in recipes. "Fonio "pudding is a milky porridge made from" fonio "that is nutrient-dense, organic, and gluten-free. In Nigeria and the rest of West Africa, it is traditionally eaten for breakfast. I will show you how to make a wonderful "fonio "porridge today. It takes only a few minutes to prepare the "fonio "grains.
1 cup of fonio
Fill a big dish halfway with water and wash the fonio.Then drain it
Pour it into a saucepan and add water then bring it to a boil over a medium heat as you continue to stir until it has absorbed all of the liquid.
Cook, stirring periodically, for another 20 to 25 minutes over low heat, until the porridge has thickened and become creamy then add a bit of sugar to taste.
Serve immediately with a drizzle of honey and a garnish of raisins and peanuts.
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