~204 cal · 4g protein · 46g carbs · 1g fat (estimated, per serving)
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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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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 cup fonio
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4 cups water
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1 ripe banana, mashed
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2 tbsp sugar, to taste
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1/2 lime, juiced
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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
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Conakry. An Atlantic capital of millet couscous and rich sauces.
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Guinea. West African highlands of millet couscous and rich sauces.
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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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