Guinea | Side

Fouti

Pounded fonio grain formed into a smooth, light ball and served with rich sauces. Fonio is an ancient grain native to West Africa, prized for its delicate flavour.

Country
Guinea
Region
West Africa
Time
25 min
Serves
6
Level
easy
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Recipe overview

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Fonio is one of the oldest cultivated grains in Africa, grown in the Fouta Djallon highlands of Guinea for thousands of years. The Fula people consider it the finest grain, reserving it for honoured guests.

What the dish tastes like

Pounded fonio grain formed into a smooth, light ball and served with rich sauces. Fonio is an ancient grain native to West Africa, prized for its delicate flavour.

When to cook it

Best for Honoured guest meals, with a easy cooking level and about 25 minutes total.

What to serve alongside it

Peanut sauce or leaf sauce

Follow the collection route

Fouti belongs to 2 AfroKitchen collections. Quick & Easy is the strongest cluster route to start from. Quick & Easy

Servings: 6

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How to cook it

Step-by-step instructions

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1
Wash the fonio
Rinse fonio in several changes of water until the water runs clear. Drain thoroughly.
Fonio is tiny — use a fine-mesh sieve.
2
Cook the fonio
Bring water to a boil with salt and butter. Add the fonio, stir once, cover, and reduce heat to low. Cook 5 minutes.
Cook fonio 05:00
3
Steam and fluff
Remove from heat and let steam covered for 5 minutes. Fluff with a fork — grains should be separate and light.
Steam 05:00
4
Shape and serve
Pack fonio into a wet bowl and turn out as a neat mound. Serve alongside sauces and stews.

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