Serves: 15 balls
1. Cook fonio (1:2 fonio:water ratio) with a pinch of salt until it absorbs all the water. Alternatively using a microwave sprinkle 5tbs of water on the fonio, heat for 3mins on high, stir and rest for a minute and reheat again for another 3mins.
2. Leave to cool down. Chop the onion finely, cube tomatoes, cucumber and mango and mix together in a bowl.
3. Add the fonio to the salad mix, and then the chopped parsley and lemon juice and stir together.
4. Serve as a side with your main dish or eat on its own as a salad for lunch.