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Grains and pulses from Africa: fonio, millet, black-eyed peas
In many African cuisines, the meal rests on a grain or a pulse: millet in Senegal, fonio in Mali and Guinea, broken rice for thiéboudienne, beans and peas in Réunion and the French Caribbean. You will find them all in this aisle.
Millet and fonio
- NUMBER ONE precooked fonio: the tiny West African grain, ready in a few minutes.
- NUMBER ONE djouka: precooked fonio for djouka, Mali’s fonio with peanut paste.
- KEBA millet thiéré and TANTIE thiéré lalo: Senegal’s millet couscous.
- TANTIE thiakry: the millet semolina for thiakry, the curdled milk dessert also called dégué.
- RACINES sankhal: cracked millet for Senegalese porridges.
Rice
- ORCHIDÉE twice-broken rice: the broken rice for thiéboudienne.
- LOTUS fragrant Thai rice: an everyday jasmine rice.
Pulses
- LEGUMOR black-eyed peas: niébé, for stews and fritters.
- NUMBER ONE Ya Goma beans: dried beans from North Kivu, in DR Congo.
- TERSOL pois du Cap: the Lima bean from Madagascar.
- LEGUMOR pigeon peas: the pois d’Angole of the French Caribbean.
- GOYA red kidney beans and ROYAL BOURBON lentils: ready-cooked pulses in tins, just heat and serve.
Seeds for cooking
- NUMBER ONE ground sioko (ogbono): the ground seed that thickens ogbono soup.
- SAMIA golden sesame and NUMBER ONE tiger nuts.
To go with them, see our sauces and pastes and our flours and starches.
Frequently asked questions
What is fonio and how do I cook it?
Fonio is a tiny grain grown in West Africa for a very long time. Precooked, it is ready in a few minutes, like couscous, and is served with a sauce or a stew. Our blog has two recipes: fonio in sauce and djouka.
Where can I find allergen information for these products?
On the packaging of each product. If you need to avoid an allergen, such as gluten, always check the label, and write to us before ordering if in doubt.
How do I cook thiéré or thiakry?
Thiéré is a millet couscous: it is steamed and served with a sauce, as at Tamkharit in Senegal. Thiakry, once cooked, is mixed with curdled milk or sweetened yoghurt. The recipe is on our blog: thiakry.
Do you deliver African grains in Europe?
Yes: to mainland France and ten European countries (Austria, Belgium, Germany, Ireland, Italy, Luxembourg, the Netherlands, Portugal, Spain and Switzerland). Your parcel ships within 24 to 72 hours on working days.
