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Cuisson du Fonio à la Vapeur (Fonio Cooked by Steaming)

Cuisson du Fonio à la Vapeur (Fonio Cooked by Steaming) is a traditional Guinean recipe (from Guinea-Conakry) for a classic accompaniment of fonio millet steamed to cook. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Fonio Cooked by Steaming (Cuisson du Fonio à la Vapeur).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

6

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 cooking the grain by steaming from Guinea-Conakry.

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.

Ingredients:

500g washed fonio millet

Method:

Take a steamer and 3/4 fill the bottom pot with water. Place on the hob and bring to a boil.

Line the steamer basket with gauze and put the fonio in this. Sit this on top of the pan of boiling water, cover the steamer basket and steam the fonio for 30 minutes.

At the end of this time, carefully remove the cloth (with the fonio inside) and turn the fonio into a large bowl. Beat the grains with a wooden spoon then moisten with a little water and set aside to stand for 10 minutes. After this time work the grains between your fingers to loosen the fonio grains from each other.

Place the fonio back in the steamer basket and steam for another 30 minutes.

Repeat the beating, moistening and rubbing process one more time then set the fonio aside until needed.

Just before you are due to cook, line your steamer basket with a cloth, turn the fonio into this and cook for 5 minutes to warm the grains through.