Fonio is now available in organic stores.
Under the name “Solange’s African Cuisine” I have developed a number of instant meals so that everyone can get acquainted with this particularly nutritious and tasty grain.
“Solange’s” dishes are tasty , quick to prepare, and according to authentic recipes from my mother.
born in Chad in the Sahel region.
As a child I ate fonio for breakfast porridge or for dinner. My mother made the porridge with milk and peanut milk, so the porridge contained all the necessary nutrients and formed a healthy meal.
Fonio is a forgotten grain in Africa. When it came my way again, I discovered the power of this ancient grain and wanted to share it with the world.
Good for the world
Fonio thrives in the Sahel and has been grown in the poor, sandy soil. Because it grows quickly it combats desertification desertification and thus helps to climate change and food insecurity.
Good for the people
Women’s cooperatives have picked up the forgotten grain, grow organic Fonio on the edge of the Sahel desert and provide processing. Fonio provides the families with healthy nutrition and social security throughselling the surplus.
Good for your health
Fonio is a sustainable and nutritious ancient grain full of protein, fibre, vitamins and minerals. Fonio can replace any other cereal. Fonio is easy to prepare, easily digestible and delicious.
Why fonio?
Fonio is a very small grain, the smallest in the millet family, and can be used in recipes as a substitute for rice or couscous.
Fonio can also replace any other grain, in smoothies, porridge, salad, pancakes, hot meals, desserts and bakery products.
Why is fonio a forgotten grain?
Fonio is a forgotten grain loosing its cultural and economic significance over time due to the French colonization of West Africa, making local grains such as fonio less popular as the country began importing broken rice. Fonio is still an important crop in West Africa and the Sahel region. Fonio is a nutritious and sustainable food source that can contribute to food security and economic development in Africa.
Sustainable
Fonio is sustainable, healthy and allergen-free. The grain fonio has been cultivated for thousands of years without artificial fertilizers and pesticides. This makes it easy to grow organically without extra costs for the farmers.
The cultivation and the entire production process are sustainable as harvesting and threshing are done by men/women power and processing is mainly done manually.
Fonio grows on dry sandy soil
Fonio grows in eight weeks on poor sandy soil and needs little water. This makes it extremely suitable for cultivation on the edge of the desert. The plants keep the desert from expanding and prevent further erosion in the area.
Women’s cooperatives organize the processing of the fonio. They take care of peeling and cleaning, pre-cooking and vacuum packing, and selling the surplus on the market or for export.
As a result, the women and their families have social security for their own existence and are provided with healthy food.
The grain fonio is versatile and nutritious with essential amino acids. It contains a high amount of iron, calcium, magnesium, zinc and B vitamins. In addition, fonio has a lot of fiber and is free of gluten-allergens.
Fonio can be used as porridge for breakfast, as couscous or rice, in bread, pastries and burgers.
Fonio replaces other grains such as semolina in soup, hot dishes and salads.
Our fonio is pre-cooked and ready in just 3 minutes.
It is a valuable grain of local, sustainable origin, easily digestible, quick to prepare and above all tasty.