Fonio is an ancient grain that’s been cultivated for thousands of years in West Africa. It’s naturally vegan and gluten-free and is sometimes called a “super-grain” because of its high levels of iron and protein. Fonio (and other millets) are typically used to make porridge as part of a breakfast meal in certain West African countries. However, like any other grain, fonio can be cooked in various ways. This version is made like steamed rice, and flavored with cumin, star anise and a little bit of coconut oil. Enjoy it on its own, or serve it with a stew, soup, meat or sauteed vegetables.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 serving |
Ingredients
- 2 teaspoons organic coconut oil
- 1/4 teaspoon cumin seeds
- 1 star anise
- Kosher salt
- 1/2 cup fonio grain
Instructions
- Add the coconut oil, cumin seeds, star anise, 1/4 teaspoon salt and 1 cup water to a small pot and bring to a boil over medium-high heat.
- Add the fonio and stir to combine. Cover the pot, reduce the heat to low and cook until the water is absorbed and the fonio doubles in size, about 4 minutes. Fluff the fonio in the pot with a fork, taste and season with more salt if desired and then transfer to a bowl.