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Cuisson du Fonio à l'Eau (Fonio Cooked with Water)

Cuisson du Fonio à l'Eau (Fonio Cooked with Water) is a traditional Guinean (from Guinea-Konakry) recipe for a classic method of cooking fonio millet by toasting and then boiling in water. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Fonio Cooked with Water (Cuisson du Fonio à l'Eau).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesGuinea Recipes



Fonio is Africa's smallest millet grain. It is commonly consumed in Mauritania, Senegal, Mali and Guinea. Here is a classic recipe for a traditional method of cooking Fonio from Guinea-Conakry that does not sound as silly or as simple as it's name suggests. For this method of cooking fonio, the grains need to be baked or toasted prior to washing and then boiling.

This is technique by which fonio is prepared in Guinea prior to preparing foutti or fognè.

Ingredients


500g fonio millet

Method:

Heat a pan on the hob, add the fonio and cook, stirring constantly until the grains change colour from fawn to brown (about 10 minutes' cooking). Take off the heat and set aside to cool then wash the fonio using the steps below.

Though pre-prepared Fonio is available in supermarkets and convenience stores these days, most people still buy raw fonio in markets and prepare it at home.

If using raw, market-bought, fonio, then the first and essential step in its preparation is to wash the grain. Pour the fonio into a large bowl and wash with water. Pour the water out and cover with fresh water. Again pour this water out and cover the grains with fresh water once more.

Use your hands to agitate the grains then pour out into a second bowl. When the fonio is all poured out, there should be some water left in the first bowl, which contains particles of sand. Continue washing in this way, until there is no more sand left in the base of the bowl.

Once the fonio has been washed, drain the grains then turn into a cloth and pat the grains dry. You are now ready to cook the fonio.

Bring a pan of 1l water to a boil and add the fonio to this (do not stir). After the fonio has settled, remove 250ml water from the pan and set aside.

Cook for about 2 minutes more, or until all the remaining water has been absorbed. Reduce the heat then, using the handle of a wooden spoon stir the fonio to loosen the grains.

Check for done-ness by pressing the fonio grains between your fingers. If the grains crush easily, they are done. If not, gradually add the reserved water and continue cooking.

Baked fonio will take no more than 15 minutes to cook.