18 Delicious Fonio Recipes Healthy and Flavorful

Looking for a nutritious and versatile grain to spice up your meals? Meet fonio—the ancient African superfood that’s gluten-free, packed with protein, and cooks in just 5 minutes! Whether you’re craving hearty bowls, fluffy pilafs, or even baked treats, we’ve rounded up 18 delicious fonio recipes that are as healthy as they are flavorful. Get ready to fall in love with this underrated kitchen star!

Savory Fonio Pilaf with Vegetables

This nutty, fluffy fonio pilaf is packed with colorful veggies and warm spices—a quick, wholesome side that steals the show.

Ingredients:

• 1 cup fonio
• 1 ¾ cups vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ cup chopped parsley
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and bell pepper; sauté for 5 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
3. Add fonio and toast for 2 minutes, stirring constantly. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in parsley and lemon juice.

The toasty fonio soaks up all the spiced broth, while the lemon adds a bright finish—no one will guess it’s ready in under 30 minutes!

Tip: For extra crunch, top with toasted almonds or pumpkin seeds.

Spicy Fonio Jollof with Chicken

This West African-inspired twist on jollof rice swaps in nutty fonio for a lighter, faster-cooking dish that’s packed with smoky heat and tender chicken.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup fonio, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (reduce to ½ tsp for milder heat)
• 1 tsp dried thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 scallions, sliced (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a deep skillet over medium-high. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Cook 1 minute to toast the spices.
4. Add diced tomatoes, chicken broth, and 1 bay leaf. Bring to a simmer, then stir in fonio and return chicken to the skillet. Cover, reduce heat to low, and cook 12 minutes until liquid is absorbed.
5. Fluff with a fork, discard the bay leaf, and garnish with scallions.

The fonio soaks up the bold, smoky tomato sauce while staying delightfully fluffy—no mushy grains here! A sprinkle of fresh scallions adds a bright finish.

Tip: For extra depth, char the bell pepper directly over a gas flame or under the broiler before dicing.

Creamy Fonio Porridge with Coconut Milk

This wholesome porridge is a cozy, nutrient-packed breakfast with a subtly sweet coconut twist—perfect for busy mornings when you need a quick but satisfying meal.

Ingredients:

• 1 cup fonio
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• Toasted coconut flakes and fresh berries (for serving)

Instructions:

1. Rinse the fonio under cold water in a fine-mesh strainer until the water runs clear.
2. In a saucepan, combine the coconut milk, water, maple syrup, vanilla extract, cinnamon, and salt. Bring to a gentle simmer over medium heat.
3. Stir in the fonio, reduce heat to low, and cover. Cook for 5 minutes, stirring occasionally, until the porridge thickens and the fonio is tender.
4. Remove from heat and let stand, covered, for 2 minutes to allow the porridge to cream up.
5. Serve warm topped with toasted coconut flakes and fresh berries.

The magic here? Fonio cooks in just 5 minutes, making this porridge faster than oatmeal but with a delightfully light, fluffy texture.

Tip: For extra richness, swirl in a spoonful of coconut yogurt before serving.

Fonio Salad with Roasted Vegetables

This vibrant, nutty fonio salad is packed with roasted veggies and a zesty lemon dressing—perfect for a light lunch or a hearty side dish.

Ingredients:

• 1 cup fonio
• 2 cups water
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the fonio: Rinse 1 cup fonio under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
2. Roast the veggies: Preheat oven to 400°F. Toss zucchini, red bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
3. Make the dressing: Whisk together 1 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp honey in a small bowl.
4. Assemble: In a large bowl, combine cooked fonio, roasted vegetables, red onion, and parsley. Drizzle with dressing and toss gently to coat.

The toasted fonio adds a delightful crunch, while the honey-lemon dressing balances the smoky roasted veggies beautifully.

Tip: For extra protein, fold in crumbled feta or chickpeas before serving.

Herbed Fonio Stuffed Bell Peppers

These vibrant bell peppers are packed with nutty fonio and fresh herbs for a wholesome, gluten-free twist on a classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked fonio
• 1 3/4 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish.
2. Rinse fonio under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Fluff with a fork.
3. Heat olive oil in a skillet over medium. Add onion and cook until soft (5 minutes). Stir in garlic, oregano, smoked paprika, and salt; cook 1 minute.
4. Fold cooked fonio, onion mixture, and parsley together. Stuff peppers, top with feta (if using), and bake 25–30 minutes until peppers are tender.

The fonio’s delicate texture soaks up the herby broth, while the peppers stay perfectly crisp-tender—no soggy bottoms here!

Tip: For extra color, use a mix of red, yellow, and orange peppers.

Fonio and Black Bean Burgers

These hearty, gluten-free burgers pack a punch with nutty fonio and smoky black beans—perfect for a quick weeknight meal or a backyard BBQ twist.

Ingredients:

• 1 cup cooked fonio (cooled)
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil (for cooking)
• 1 large egg (or flax egg for vegan)

Instructions:

1. In a large bowl, mash the black beans with a fork until mostly smooth but slightly chunky.
2. Add the cooked fonio, red onion, cilantro, smoked paprika, cumin, garlic powder, salt, and egg. Mix until fully combined.
3. Shape the mixture into 4 equal patties (about 1/2-inch thick).
4. Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, pressing lightly with a spatula, until crispy and golden.

The fonio adds a delightful crunch while keeping the patties tender—no breadcrumbs needed! Serve with avocado or spicy mayo for extra flair.

Tip: For firmer patties, chill the mixture for 15 minutes before shaping.

Fonio Stir-Fry with Shrimp and Broccoli

This quick and nutritious stir-fry combines fluffy fonio with plump shrimp and crisp broccoli for a weeknight meal that’s as satisfying as it is wholesome.

Ingredients:

• 1 cup fonio, rinsed and drained
• 1 ½ cups water or low-sodium broth
• 12 oz large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp avocado oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• 1 tsp toasted sesame oil
• ½ tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. In a small saucepan, combine fonio and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high. Add shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
3. Add remaining 1 tbsp avocado oil to the skillet. Sauté broccoli for 3 minutes until bright green. Stir in garlic and ginger; cook for 30 seconds until fragrant.
4. Add cooked fonio, shrimp, soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together for 1–2 minutes until heated through.
5. Garnish with green onions and serve immediately.

The nutty fonio soaks up the savory-sweet sauce beautifully, while the shrimp and broccoli keep each bite fresh and vibrant. Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Fonio Breakfast Bowl with Fresh Fruits

Start your morning with this vibrant, nutrient-packed bowl that’s as satisfying as it is pretty—perfect for busy weekdays or lazy weekend brunches.

Ingredients:

• 1 cup fonio, rinsed
• 1 ½ cups water
• 1 tbsp honey
• ½ tsp cinnamon
• Pinch of salt
• ½ cup diced mango
• ½ cup sliced strawberries
• ¼ cup toasted coconut flakes
• 2 tbsp chopped almonds
• 1 tbsp chia seeds (optional)

Instructions:

1. In a small saucepan, combine fonio, water, honey (1 tbsp), cinnamon (½ tsp), and salt (pinch). Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes until the water is absorbed. Remove from heat and let sit, covered, for 3 minutes.
2. Fluff the fonio with a fork and divide between two bowls. Top evenly with mango, strawberries, toasted coconut flakes (¼ cup), chopped almonds (2 tbsp), and chia seeds (1 tbsp, if using).

The magic here? Fonio’s nutty, couscous-like texture pairs beautifully with juicy fruit and crunchy toppings—a breakfast that feels indulgent but fuels you all morning.

Tip: Swap fonio for quinoa if needed, but don’t skip toasting the coconut—it adds a caramelized depth!

Fonio and Lentil Soup with Turmeric

This hearty, golden-hued soup brings together nutty fonio and earthy lentils in a warming bowl that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1/2 cup uncooked fonio
• 1/2 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Stir in the fonio and 1/2 tsp salt. Cover and simmer for another 10 minutes until the lentils and fonio are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust salt if needed. Garnish with cilantro if desired.

The fonio adds a delightful, slightly chewy texture that pairs perfectly with the creamy lentils—plus, it soaks up all the warm, spiced broth beautifully.

Tip: For extra creaminess, swirl in a spoonful of coconut milk just before serving.

Fonio Cakes with Maple Syrup

These fluffy fonio cakes are a delightful twist on classic breakfast pancakes, with a nutty flavor and a drizzle of maple syrup for the perfect sweet finish.

Ingredients:

• 1 cup cooked fonio (cooled)
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. Add 1 cup cooked fonio, 1 large egg, 3/4 cup milk, and 1 tbsp melted butter. Stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour 1/4 cup batter per cake and cook for 2–3 minutes until bubbles form on the surface.
4. Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.
5. Serve warm with a generous drizzle of maple syrup.

The fonio adds a subtly earthy depth to these cakes, making them feel hearty yet light—ideal for a weekend brunch that feels special without the fuss.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Fonio and Spinach Stuffed Mushrooms

These Fonio and Spinach Stuffed Mushrooms are a delightful twist on the classic appetizer, packing nutty fonio and earthy greens into tender mushroom caps for a bite-sized crowd-pleaser.

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped mushroom stems
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 1/2 cup cooked fonio (about 1/4 cup uncooked)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow-side up.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chopped mushroom stems and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add spinach and cook for 1 minute until just wilted. Remove from heat and stir in cooked fonio, Parmesan, salt, black pepper, and red pepper flakes (if using).
4. Spoon filling evenly into mushroom caps, pressing lightly to pack. Bake for 18–20 minutes until mushrooms are tender and tops are lightly golden.

The toasted fonio adds a satisfying crunch against the creamy filling, while the Parmesan gives these bites a savory depth that’ll disappear fast at parties.

Tip: For extra browning, broil for 1–2 minutes at the end—just keep a close eye to prevent burning!

Fonio Risotto with Parmesan and Peas

This creamy, nutty fonio risotto is a delightful twist on the classic—packed with fresh peas and savory Parmesan for a comforting yet light meal.

Ingredients:

• 1 cup fonio, rinsed and drained
• 3 cups low-sodium vegetable broth, warmed
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add fonio and toast for 1 minute, stirring constantly. Pour in 1/2 cup of warm broth and simmer, stirring often, until mostly absorbed. Repeat, adding broth 1/2 cup at a time, until fonio is tender (about 15 minutes total).
3. Stir in peas, Parmesan, butter, salt, and black pepper. Cook for 2 minutes until creamy. Remove from heat and stir in lemon juice.
4. Serve immediately with extra Parmesan on top.

The fonio’s delicate texture and quick cook time make this risotto a weeknight winner—no endless stirring required!

Tip: For extra richness, swap the butter for a splash of heavy cream at the end.

Fonio and Chickpea Curry

This hearty, West African-inspired curry combines nutty fonio with creamy chickpeas in a spiced coconut broth—comfort food with a global twist!

Ingredients

• 1 cup uncooked fonio
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Rinse the fonio under cold water, then cook according to package instructions (typically 1:1.5 ratio with water, simmered for 5 minutes). Fluff with a fork and set aside.
2. Heat 1 tbsp coconut oil in a deep skillet over medium. Add the onion and sauté for 4 minutes until soft. Stir in the garlic, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric; cook for 1 minute until fragrant.
3. Pour in the coconut milk and 1 cup vegetable broth. Add the chickpeas and 1/2 tsp salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat and stir in 1 tbsp lime juice. Serve the curry over fonio, garnished with cilantro.

The magic here? Fonio’s delicate texture soaks up the creamy curry without turning mushy—every bite is perfectly balanced.

Tip: Toast the dry fonio in a dry skillet for 2 minutes before cooking to deepen its nutty flavor.

Fonio Tacos with Avocado Salsa

These hearty fonio tacos are packed with nutty flavor and topped with a creamy avocado salsa for a fresh, satisfying twist on taco night.

Ingredients

• 1 cup fonio, rinsed
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 8 small corn tortillas
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp black pepper

Instructions

1. In a saucepan, combine fonio, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes until water is absorbed. Remove from heat and let sit, covered, for 3 minutes. Fluff with a fork.
2. Heat olive oil in a skillet over medium. Add cooked fonio, cumin, smoked paprika, and remaining 1/4 tsp salt. Cook for 2 minutes, stirring frequently, until fragrant.
3. In a bowl, gently mix avocado, red onion, lime juice, cilantro, and black pepper.
4. Warm tortillas in a dry skillet for 30 seconds per side. Fill each with fonio mixture and top generously with avocado salsa.

The fluffy fonio soaks up the smoky spices beautifully, while the bright salsa adds a cooling contrast—perfect for when you want something wholesome but still bursting with flavor.

Tip: For extra texture, toast the fonio in the dry skillet for 1 minute before adding water—it deepens the nutty taste!

Fonio and Sweet Potato Hash

This hearty, nutrient-packed hash brings together earthy fonio and caramelized sweet potatoes for a breakfast (or brunch!) that’s as satisfying as it is wholesome.

Ingredients

• 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
• 1 cup uncooked fonio
• 1 ¾ cups water or vegetable broth
• 2 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. In a medium saucepan, toast the fonio over medium heat for 2 minutes, stirring frequently, until lightly nutty. Add the 1 ¾ cups water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potato, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until tender and slightly crispy.
3. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty space, then stir in the cooked fonio. Toss everything together and cook for 2–3 minutes to crisp slightly. Fold in the green onions and remove from heat.
4. Garnish with parsley (if using) and serve warm.

The contrast of fluffy fonio and crispy-edged sweet potatoes makes this dish irresistibly textured—plus, it’s naturally gluten-free and protein-rich!

Tip: For extra richness, top with a fried egg or avocado slices.

Fonio Pancakes with Blueberry Compote

These fluffy fonio pancakes are a nutty, gluten-free twist on the classic, topped with a vibrant blueberry compote that bursts with sweet-tart flavor.

Ingredients

• 1 cup fonio flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 large egg
• 1 tbsp melted coconut oil, plus extra for cooking
• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup
• 1/2 tsp lemon juice

Instructions

1. Make the compote: In a small saucepan, combine blueberries, maple syrup, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Set aside.
2. Mix dry ingredients: Whisk together fonio flour, coconut sugar, baking powder, and salt in a large bowl.
3. Combine wet ingredients: In another bowl, whisk almond milk, egg, and 1 tbsp melted coconut oil until smooth.
4. Make batter: Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Let rest 5 minutes.
5. Cook pancakes: Heat a skillet over medium-low and lightly grease with coconut oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.

The fonio adds a subtly earthy depth to these pancakes, while the quick compote keeps them feeling indulgent yet wholesome. Tip: For extra fluffiness, let the batter rest a full 10 minutes before cooking.

Fonio and Grilled Vegetable Skewers

These vibrant skewers pair nutty fonio with smoky grilled veggies for a light yet satisfying meal that’s perfect for summer evenings.

Ingredients:

• 1 cup uncooked fonio
• 1 ¾ cups water
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 small red onion, cut into wedges
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ¼ tsp black pepper

Instructions:

1. Cook the fonio: Rinse fonio under cold water, then combine in a pot with water, 1 tbsp olive oil, and ½ tsp salt. Bring to a boil, cover, reduce heat to low, and simmer for 5 minutes. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
2. Prep skewers: Thread bell pepper, zucchini, and red onion onto soaked wooden skewers. Brush with remaining 1 tbsp olive oil and sprinkle with remaining ½ tsp salt, smoked paprika, and black pepper.
3. Grill: Heat grill to medium-high (400°F). Cook skewers for 3–4 minutes per side, until veggies are charred and tender.
4. Finish: Drizzle skewers with lemon juice and serve over fluffy fonio.

The fonio’s delicate texture balances the smoky veggies beautifully, while the lemon adds a bright pop—no heavy sauces needed!

Tip: For extra flavor, toss grilled veggies with a handful of fresh herbs like parsley or cilantro before serving.

Fonio Chocolate Pudding with Almonds

This creamy, nutty twist on chocolate pudding swaps traditional grains for fonio—a West African supergrain that adds a delightfully earthy depth.

Ingredients

• 1/2 cup fonio
• 2 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 1/3 cup maple syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup chopped toasted almonds

Instructions

1. Rinse the fonio under cold water in a fine-mesh sieve until the water runs clear. Drain well.
2. In a saucepan, whisk together the milk, cocoa powder, maple syrup, and salt over medium heat until steaming (about 3 minutes). Stir in the rinsed fonio.
3. Reduce heat to low and simmer for 10–12 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
4. Divide into bowls and chill for at least 1 hour. Top with toasted almonds before serving.

The fonio’s subtle nuttiness balances the rich chocolate, while the almonds add a satisfying crunch—no one will guess it’s gluten-free!

Tip: For extra indulgence, drizzle with melted dark chocolate or a dollop of coconut whipped cream.

Conclusion

With so many tasty and nutritious ways to enjoy fonio, we hope this roundup inspires you to try something new! Whether you’re craving a hearty bowl, a light salad, or a sweet treat, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin this article to spread the fonio love. Happy cooking!