Recipe

Africa🇬🇳 GuineaConakry
Bouillie de Fonio
Guinean · easy · serves 4
prep 5 min · cook 15 min
~204 cal · 4g protein · 46g carbs · 1g fat (estimated, per serving)
🍽️
Creamy fonio porridge with sliced banana
🇬🇳 Conakry
Fonio is one of the oldest cultivated grains in West Africa, prized in the Fouta Djallon highlands of Guinea for its nutty flavor and quick cooking. As a morning bouillie it turns creamy and light, sweetened with ripe banana and lifted with lime — a naturally gluten-free start to the day.
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Ingredients
Serves 4
1 cup fonio
4 cups water
1 ripe banana, mashed
2 tbsp sugar, to taste
1/2 lime, juiced
1 pinch pinch of salt
Instructions
1
Rinse the fonio in a fine sieve, then add to the boiling salted water and stir well to prevent clumping.
2
Simmer gently 10–12 minutes, stirring, until the grains swell and the porridge turns creamy.
3
Stir in the mashed banana and sugar and cook 2 minutes more until glossy and sweet.
4
Finish with the lime juice and serve warm, loosening with a little water if it thickens too much.
Fouta Djallon highland kitchens, Guinea.
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🌏 While it simmers — know your destination
📍
Conakry. An Atlantic capital of millet couscous and rich sauces.
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Guinea. West African highlands of millet couscous and rich sauces.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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