Creamy Fonio Porridge
A warm, comforting bowl of Fonio porridge - gently spiced, sweetened with brown sugar, and topped with soft grilled plums and a drizzle of cream. This recipe is easy to follow, deeply nourishing, and feels like a hug in a bowl.
Servings: 3 people
Equipment
- Large Mixing bowl (for rinsing folio)
- Medium pot or saucepan (for cooking fonio)
- Wooden spoon or silicone spatula (for stirring)
- Small frying pan or skillet (for grilling plums)
- Measuring cups & spoons
Ingredients
- 180 g Fonio 1 cup rinsed and drained
- 480 ml water (2 cups)
- 1 g cardamon ground
- 25 g brown sugar adjust to taste
- 1 g salt (a pinch of salt)
Toppings
- 2 plums halved and pitted
- 5 g butter (1 tsp) or coconut oil for roasting
- 50 ml fresh cream or plant-based cream
Instructions
- Heat a grill pan on medium heat. Brush the pan with butter/coconut oil. Place cut-side of the plum down on the hot pan until softened and grill marks appear. Set aside
Cook the Fonio
- In a saucepan, bring water, milk, cardamom, and salt to a gentle boil. Stir in rinsed fonio.
- Reduce heat and simmer 3–5 minutes, stirring occasionally, until porridge is creamy and the fonio has absorbed most of the liquid.
- Stir in butter and brown sugar.
Assemble the Fonio porridge
- Spoon fonio porridge into bowls. Top with roasted plums. Finish with a drizzle of cream or plant-based cream.
Notes
Fonio thickens as it cools – if you prefer a looser porridge, feel free to stir in a splash of extra milk or cream before serving.