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Set the oatmeal and cream of wheat aside; this hot, creamy fonio from Senegalese chef Pierre Thiam will become your new favorite breakfast recipe. The fruit topping is up to you, but we love this mix of fresh and dried. And do take time to toast your cashews—they'll add a great nutty fragrance to the earthy fonio.
Reprinted with permission from Yolele Foods. Photograph copyright © 2017 Evan Sung for Yolele Foods.
To prepare the fonio, place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 5 minutes, stirring occasionally.
Add dried cranberries, raisins, the milk of your choice to the cooked fonio. Stir to combine. Let stand for 1 minute. Stir in brown sugar, mango, and cinnamon.
Toast chopped cashews (if using) in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Add the fonio to a bowl, sprinkle with toasted cashews and serve.
