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Fonio Breakfast Pudding Recipe

West African · Breakfast · 20 min total

A creamy, comforting breakfast pudding made from fonio, a tiny West African grain, simmered with milk and lightly sweetened with honey and vanilla.

Ingredients

• 1/2 cup fonio
• 1 1/2 cups whole milk (or any milk of choice)
• 2 tablespoons honey (or maple syrup)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Optional toppings: fresh berries, sliced banana, chopped nuts, or a drizzle of honey

Instructions

1. In a fine-mesh sieve, rinse the fonio under cold water for about 30 seconds, then drain well.
2. In a medium saucepan, combine the rinsed fonio, milk, honey, vanilla, cinnamon, and salt. Stir to combine.
3. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for about 10-12 minutes, until the fonio is tender and the mixture has thickened to a porridge-like consistency.
4. Remove from heat and let stand for 2 minutes. The pudding will continue to thicken as it cools.
5. Spoon into bowls and top with desired toppings. Serve warm.

Tips

• For a dairy-free version, use coconut milk or almond milk.
• Leftover pudding can be stored in the refrigerator for up to 3 days. Reheat with a splash of milk to thin.
• Adjust sweetness to taste by adding more or less honey.

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