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Fonio Balls

Fonio Balls is a traditional Ghanaian recipe for a classic accompaniment made from the boiled small millet grains, fonio, that's shaped into balls before serving. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Fonio Balls.

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

8

Rating:

Tags : Nigeria Recipes

Fonio are the small millet grains of Digitaria exilis, a rather amazing grass that I used to work on as a scientist in a former life. It’s one of the earliest domesticated grains, is very resistant to drought and high temperatures and goes from planting to harvesting in just 6 weeks. Unfortunately, it used to be very hard to de-husk and was therefore considered more a survival food than a crop. Then, in the 1980s Senegalese scientists developed a threshing machine for fonio millet. It is now increasingly popular as a crop in West Africa, with significant production in Senegal and Burkina Faso. What was previously unknown to me was the culinary penetration of Fonio into Ghana. So, instead of providing the Senegalese or Burkinabe recipe I’m providing the Ghanaian version. Fonio comes as white and black/brown grains. You need the white grains for this one. Interestingly for a true grain (ie a member of the grass family) it’s gluten free and has a tasty, nutty, flavour.

Ingredients:

200g (2 Cups) white Fonio millet
1l Water

Method:

Bring half of the water to a boil. Add the fonio, as a slow, steady, stream; stirring continuously to avoid lumps. Stir until the fonio cooks and dries out to a dough (about 15 minutes).

Knead with a wooden spoon to get a smooth dough, then add the remaining water, bring to a simmer and cook for 5 minutes.

Knead again with a wooden spoon to a smooth dough, scoop out of the pot and mould into small balls.

Your fonio balls ready to serve.