Fini N’Gomi (Fonio Doughnuts) is a traditional Malian recipe for a classic fried doughnut or fritter made from a fermented sweet fonio and sweet potato flour dough. The full recipe is presented here and I hope you enjoy this classic Malian version of: Fonio Doughnuts (Fini N’Gomi).
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These are classic Malian doughnuts/fritters that are adapted to be made with the native small-grain millet, Fonio along with sweet potato flour, which makes these gluten free.
Prepare a thick pap by boiling the fonio grains with 200ml water until the fonio is soft and the mixture has thickened (about 10 minutes). Take off the heat and set aside to cool.
At this point beat the fonio and sweet potato flour into the porridge. Mix in the sugar and yeast then cover and set the mixture aside to ferment for 4 to 6 hours.
Add a little oil to the base of doughnut moulds and place on the hob. Add a ladleful of the batter into each of the moulds then fry for 5 minutes. At this point, turn out the doughnuts. Add a little more oil to the wells and flip the doughnuts over before adding back to the wells and frying for 5 minutes more.
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