Fonio is a drought resistant, gluten-free, nutritious (cystine and methionine loaded) ancient super grain mostly grown in the Western Sahel region of Africa, and this Acha pudding or fonio pudding recipe uses it in a delicious breakfast porridge which will absolutely blow your expectations of oatmeal away!
Happy New Year! I took a brief break for the holidays but I am back!!! With the new year, I like a lot of people have quite a few new action plans. One of the plans I have for the year is to celebrate African food even more here on Yummy Medley, and to challenge you guys to break your diet norms and explore the world of African and Afro-Tropical food. In keeping with my new year resolve, I will be sharing with you the merits of one of Sub-Saharan Africa’s treasures, Fonio. Fonio is a drought resistant grain mostly grown in the Western Sahel region of Africa, and this fonio recipe uses it in a porridge consumed in diverse variations, and is referred to as Acha pudding or fonio cereal in Nigeria.
Fonio is a drought resistant, gluten-free, nutritious (cystine and methionine loaded) ancient super grain mostly grown in the Western Sahel region of Africa, and this Acha pudding or fonio cereal recipe uses it in a delicious breakfast porridge which will absolutely blow your expectations of oatmeal away!
Ingredients
- 1 ½ cup Fonio
- 4 ½ cups Almond milk
- ½ tsp Salt
- Fruit of choice (optional)
- Maple syrup to sweeten (optional)
Instructions
Rinse the Fonio and place in a medium size pot
Pour in the almond milk, and simmer the Fonio on low heat, stirring continuously for 30- 35 minutes until the Fonio grains are tender and have absorbed the milk.
Once the grains are tender, add in the salt, stir and serve warm. You may serve the Fonio topped with fruits, nuts and sweetened with maple syrup or sweetener of your choice.
Recipe Source:yummymedley.com