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Fonio Crisps
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
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1
tablespoon coconut oil, melted, or red palm oil for red crisps, plus more for the baking sheet
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2
cups cooked fonio
Directions
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01Preheat the oven to 350 ̊F. Lightly oil a baking sheet
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