Fonio Porridge with Peanut & Date
Breakfast · Senegalese · Ready in 15 min · Serves 2
A gentle West African breakfast of tiny fonio grains simmered in milk until soft and creamy, sweetened with dates and finished with roasted peanut and warm cinnamon.
Per serving
- Calories
- 292
- Protein
- 9 g
- Carbs
- 46 g
- Fat
- 8 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D0%
- B120%
- Zinc16%
- Magnesium21%
- Omega-33%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Fonio
- 300 ml Oat milk
- 200 ml Water
- 4 whole Dates
- 30 g Roasted peanuts
- 0.5 tsp Ground cinnamon
- 1 pinch Salt
Method
- 1
Tip 100g of fonio into a fine sieve and rinse under cold water. Pit and chop 4 dates while it drains.
- 2
Bring 300ml of oat milk and 200ml of water to a gentle simmer with a pinch of salt, then stir in the fonio and cook, stirring often, until thick and soft.
- 3
Stir the chopped dates and 0.5 teaspoon of ground cinnamon through the porridge until glossy and fragrant.
- 4
Spoon into two bowls and scatter over 30g of peanuts, roughly chopped.
