Fonio Cuit à la Vapeur (Steamed Fonio) is a traditional Senegalese recipe for a classic accompaniment of the small grain millet, fonio, that's cooked and served like couscous. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Steamed Fonio (Fonio Cuit à la Vapeur).
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Here is a way of cooking the ancient micrograin Fonio (the seeds of Digitaria exilis) as a gluten-free substitute for couscous. When I first had this, I really did think it was couscous; except with a nuttier flavour. In fact, a whole fonio grain is about the same size as really small couscous and they are cooked whole. Though white fonio is commonest, you also get darker grains and both can be used in this recipe. Though fonio is sometimes termed 'fonio flour’ be certain of what you are buying. Milled fonio or fonio flour is available and can be employed in gluten-free baking. You can use either in this recipe. Whole grains give a more even finished product, whilst fonio flour will give the finished product a greater range of sizes.
Mix the fonio flour with water until consistency resembles breadcrumbs.
Boil water in a large pan, over which a colander can comfortably sit. Once the water is boiling turn down the heat to a gentle simmer. Set the colander over the pan then spread over the fonio as evenly as possible and cover with a lid.
Periodically, (about every 15 minutes) use a fork to gently loosen the fonio. The fonio is cooked once the texture and colour is uniform all through and it no longer has a floury taste (about 40 minutes’ steaming).
Heat some oil in a frying pan (this could be vegetable oil, red palm oil or even coconut oil) and use to fry the garlic paste, onion paste and thyme for 3 minutes.
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