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
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.
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