Fonio is excellent for breakfast: It is easy to digest and slowly releases energy in your body throughout the day. The choice of fruits is up to you; feel free to substitute those in the recipe with your favorite seasonal fresh fruits. The brown butter is also optional, though it will definitely add a rich, nutty flavor to your breakfast.



  • 1 cup raw fonio

    Cover-FonioCookbook-Cover The Fonio Cookbook: An Ancient Grain Rediscovered Pierre Thiam
  • 2 cups water

  • 1 teaspoon salt

  • 2 cups milk or full-fat coconut milk, warmed

  • 2 teaspoons brown sugar (optional)

  • 1 teaspoon ground cinnamon (optional)

  • 1⁄2 cup blueberries

  • 1⁄2 cup pomegranate seeds

  • 2 tablespoons unsalted butter


1.     Combine the fonio, water, and salt in a saucepan. Bring to a boil over high heat. Reduce the heat, cover, and simmer gently for 5 minutes, stirring occasionally, until the water has been absorbed. Turn off the heat.

2.     Add the milk and stir to combine. Let stand for 1 minute. Stir in brown sugar and cinnamon (if using). Divide the fonio among four bowls and top with the blueberries and pomegranate seeds.

3.     In a small pan, cook the butter until it becomes slightly brown and foamy. Drizzle over the fonio and serve.

Pierre Thiam is the chef at Le Grand Dakar in New York City and author of the cookbook YOLELE, which was nominated for a Julia Child Award.