Fonio dégué

🥛 This dégué uses dry precooked fonio.

Ingredients

• 160 g dry precooked fonio
• 400 ml water
• 600 g pasteurised plain yoghurt
• 40 g sugar

Preparation

Rinse fonio according to its packaging.

Cook gently in 400 ml water about 10 minutes, or as directed, until tender. Fluff the grains.

Transfer to a shallow container, cool promptly and refrigerate. Mix cold fonio with cold yoghurt and sugar.

Divide into four portions and keep refrigerated until serving. This recipe contains dairy.