Upma with Fonio

Upma is a thick, savory cereal porridge. Traditionally the Indian dish is made with semolina. The fonio used here gives it an intense, nutty flavor. Recipe by Shiruna, My Elephant Kitchen

05/03/2026

Ingredients

Ingredients for 4 portions

1/2 cup Fonio

1 tablespoon Sea salt

2 1/2 cups Water

3 tablespoon Olive oil

1 tablespoon Mustard seeds

2 tablespoon Curry leaves

1/2 tsp Green chili

3/4 cup Carrots

3/4 cup Peas (fresh or thawed)

1 tablespoon Coriander powder

1/2 tablespoon Paprika powder

1/2 teaspoon Nutmeg powder

1/2 tablespoon Black pepper

Preparation

Cook fonio: Dissolve the salt in the water in a pot and bring to a boil. Stir in the fonio and cook on high heat for 5 minutes.

Reduce the heat, cover the pot with a lid and simmer the fonio on low heat for about 8 to 10 minutes.

Remove the pot from the heat. Fluff the fonio with a fork.

Prepare the upma: Dice the carrots and green chili. Add oil to a heavy-bottomed pan and heat. Add the mustard seeds, cover the pan and let the seeds sizzle for about 30 seconds.

Sauté the curry leaves, green chili and carrots for 2 minutes over medium heat. Stir in the peas, cover the pan with a lid and cook for 5 minutes over low heat.

Stir in the coriander, paprika, nutmeg and black pepper. Add the fonio to the pan and gently stir until evenly combined with the upma. Turn off the heat, cover the pan and let rest for a few minutes before serving.