Method

Fonio Porridge

Rinse and toast fonio

Place 1 cup fonio in a fine-mesh sieve and rinse under cold water until runoff is clear. Drain thoroughly. In a dry medium saucepan over medium heat, add rinsed fonio and toast, stirring constantly, for 1–2 minutes until aromatic and slightly nutty.

Cook fonio

Add 1 3/4 cups water, 1/2 cup whole milk, 1 tsp fine sea salt, 1/4 tsp ground cinnamon, and 1/8 tsp ground cardamom to the saucepan. Bring to a gentle boil, then immediately reduce heat to low, cover, and simmer for 5–7 minutes, or until liquid is absorbed and fonio is tender. Remove from heat and let sit, covered, 3 minutes.

Finish porridge

Uncover, stir in 1 tbsp unsalted butter, 1/4 cup golden raisins, and 2 tbsp honey. Taste and adjust sweetness or salt. If porridge seems too thick, stir in up to 2 tbsp warm milk or water to loosen to a spoonable consistency.

House Cultured Saffron Yogurt

Bloom saffron

Crush saffron threads lightly between your fingers (or in a small mortar). Add to 1 tbsp hot water and let steep 5–10 minutes until color and aroma deepen.

Flavor yogurt

In a small bowl whisk 1 cup plain yogurt with the saffron infusion, 1 tbsp honey, 1/2 tbsp lemon zest, and 1/8 tsp fine sea salt until smooth. Taste and adjust honey or salt. For best results, cover and refrigerate at least 30 minutes to let flavors meld (can be made several hours ahead).

Fruit & Garnish

Prepare Cara Cara orange

Peel and segment the Cara Cara orange (supremes) over a bowl to catch juices: cut away peel and pith with a sharp knife, then slice segments out between membranes. Reserve any juice for drizzling if desired.

Toast and chop pistachios

If pistachios are not toasted, place them in a dry skillet over medium heat and toast, stirring, 2–3 minutes until fragrant. Cool slightly and chop coarsely.

Assemble plates

Spoon warm fonio porridge into shallow bowls. Dollop or pipe a generous spoonful (about 2–3 tbsp) of saffron yogurt on each portion. Arrange Cara Cara segments and scatter 1/2 cup pomegranate arils around the porridge. Sprinkle 1/4 cup chopped pistachios and a few extra saffron threads on top. Garnish with mint leaves.

Optional finishing

If you made the spice syrup, drizzle 1–2 tsp over each finished bowl for added shine and spice. Alternatively drizzle any reserved orange juice and a little extra honey to taste. If using orange blossom water, stir 1/4 tsp into the yogurt or drizzle sparingly over fruit.

Optional Spice Syrup

Make the syrup while the fonio cooks: combine 2 tbsp white sugar, 2 tbsp water, 1/4 tsp ground cinnamon and 1/8 tsp ground cardamom in a small saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, and simmer 1–2 minutes until slightly syrupy. Remove from heat and cool. Use 1–2 tsp per serving as desired.

Desert Rose Sweet Fonio Recipe