Recipe: Fonio upma

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Upma is a thick, tasty cereal porridge. Traditionally, this Indian dish is prepared with semolina. The fonio used here gives it an intense and nutty flavour. Recipe by Shiruna, My Elephant Kitchen


  • 1/2 cup Fonio
  • 1 tbsp Sea salt
  • 21⁄2 cups Water
  • 3 tbsp Olive oil
  • 1 tbsp Mustard seeds
  • 2 tbsp Curry leaves
  • 1⁄2 tsp Green chilli
  • 3⁄4 cup Carrots
  • 3⁄4 cup Green peas (fresh or thawed)
  • 1 tbsp Coriander powder
  • 1/2 tbsp Paprika powder
  • 1/2 tsp Nutmeg powder
  • 1/2 tbsp Black pepper


  1. Cook the fonio: in a pot, dissolve the salt into water and bring to a boil. Mix the fonio in and cook for 5 minutes on high heat.
  2. Reduce the heat, cover the pot with a lid and let the fonio simmer on low heat for about 8-10 minutes.
  3. Remove the pot from the heat, uncover and fluff the fonio using a fork to allow some air between the granules.
  4. Prepare the upma: dice the carrots and the green chilli. Add oil to a heavy bottom pan and heat it up. Throw in the mustard seeds, cover the pan and let the seeds crackle for about 30 seconds.
  5. Sautee the curry leaves, green chilli and carrots for 2 minutes on medium heat. Mix in the peas, cover the pan with a lid and cook for 5 minutes on low heat.
  6. Mix in the coriander, paprika, nutmeg and black pepper. Transfer the fonio to the pan and mix gently until combined well. Turn off the heat and cover the pan and let it sit for a few minutes before serving.
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