Traditionally made with couscous, this dessert is light, fluffy, mildly sweet, and extremely fragrant with the addition of roses, cinnamon, and clove. With fonio, there is added nuttiness and nutrients in this easy-to-make dessert. Besides pomegranate and OJ, you can use any fruits and fruit juice you desire.
15 Min Prep
10 Min Cook
4 Servings
by: Yolele
Ingredients
- ½ cup dry Yolélé fonio
- 1 cup orange juice
- 1 tablespoon rose water
- 2 tablespoon coconut oil or unsalted butter
- 2 tablespoon golden raisins
- 3 tablespoon chopped blanched almonds
- 3 tablespoon chopped unsalted pistachios
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- dried rose petals
- 3 tablespoons pomegranate seeds
Preparation
-
Step 1
In a medium saucepan, bring orange juice, rose water, and fonio to boil, cover, remove from heat & let stand for at least 5 minutes.
-
Step 2
Fluff fonio with a fork and add coconut oil and golden raisins to the pot.
-
Step 3
Add almonds, pistachios, sugar, cinnamon, clove, rose petals, and pomegranates to the pot. Combine and serve.
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In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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