This dish is also beloved in neighboring France, where it gets its etymology.
Stir together fonio and 3 tablespoons oil in a medium saucepan until coated.Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf.
Cover and reduce heat to low; cook 1 minute.Remove from heat; let steam, covered, 5 minutes.Uncover and fluff fonio with a fork.
Transfer to a large baking sheet, and spread in an even layer.Let cool completely, about 45 minutes.
Discard bay leaf..
While fonio cools, bring a large pot of water to a boil over medium-high.Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs.
Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape.Season with salt, transfer to a plate, and spoon the warm ros on top.
Serve in wedges, garnished with lime wedge and raw onion.. Notes.by Maneet Chauhan and Jody Eddy.