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Curried Butternut Squash Soup with Kale

Fonio Crisps

  • Makes
    2 Cups

An optional (but recommended!) topping for Pierre Thiam's Curried Butternut Squash Soup with Kale.


Recipe from "The Fonio Cookbook: An Ancient Grain Rediscovered," by Pierre Thiam (Lake Isle Press, 2019). Photo by Adam Bartos

Ingredients
  • 1

    tablespoon coconut oil, melted, or red palm oil for red crisps, plus more for the baking sheet

  • 2

    cups cooked fonio

Step 1

Preheat the oven to 350 ̊F. Lightly oil a baking sheet

Step 2

Stir the oil into the fonio until evenly distributed. Spread the fonio on the baking sheet in a thin, even layer. Bake for 30 minutes or until golden brown, stirring every 10 minutes to make sure it cooks evenly and doesn’t scorch. Let cool completely. Transfer to an airtight container.

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