Fonio is a small grain that has been grown in West Africa for thousands of years. This one is precooked: just pour it into boiling water and let it swell for a few minutes. 1 kg bag, West African origin.
What is fonio?
A grass, Digitaria exilis, with tiny grains, much smaller than those of millet or sorghum. It is called findi in Wolof, foni in Bambara, acha in Hausa. It does not belong to the gluten cereals: wheat, rye, barley and oats have nothing to do with it.
How to prepare it?
Pour the fonio into salted boiling water, cover and let it swell for a few minutes off the heat, then fluff it with a fork with a drizzle of oil or a knob of butter. Follow the instructions printed on the bag, which give the exact proportions. Precooked fonio takes much less time than raw fonio, which is steamed in several passes.
What to serve it with?
As an accompaniment to a sauce, like rice: peanut sauce with BONMAFÉ peanut paste, leaf sauce, grilled fish, sautéed vegetables. It is also eaten cold in a salad, or sweetened at breakfast. The recipe for fonio djouka with peanuts is on the blog, and the other cereals are in the cereals and grains section.
Product information
- Product: precooked fonio (Digitaria exilis)
- Net weight: 1 kg
- Origin: West Africa, according to the bag
- Allergens: none of the 14 regulated allergens; fonio is not a gluten cereal
- Storage: in a dry place, away from light, in a closed container after opening
