- … is one of the oldest cultivated grain crops in West Africa?
It has been harvested for over 5,000 years in more than 16 countries. - … is gluten-free? It therefore has a lot to offer for people with allergies and gluten intolerance.
- … is mainly grown, harvested and processed by women?
- … is extremely small? It is only a few millimeters long, so it is very difficult to remove the shell from the grain.
The process is very time and labour intensive. - … turns off when you cook it? You only need fifty grams per person for one meal.
- … is resistant to drought and a poor nutrient soil?
It is often used as a rescue remedy when the largest crops have failed, usually due to irregular climate. - … is one of the fastest growing crops in the world? It is possible to harvest Fonio 67 to 127 days after sowing.
- … has strong fibers and a low fat percentage?
It is an exceptionally healthy remedy that is suitable for pregnant women and young children due to the high methionine content.
Moreover, diabetics also benefit from this diet.
And last, but not least:
Did you know that Fonio is simply delicious?
Fonio (Digitaria exilis) (contains four protein fractions of cereals, namely albumin, globulin, prolamine and glutelin. For gluten intolerance, these protein fractions are not toxic. In a compound product, it may contain traces of gluten.
Fonio is somewhat similar to teff and couscous in its appearance and structure. Namely, it is tiny grains, but its nutritional value is very high. In Africa, this grain has been cultivated for a very long time. Fonio has a lot of good qualities: the crop needs very little and can grow on dry and not very fertile soil in Africa. In addition, it needs only 6 to 8 weeks before the grains can be harvested. Its nutritional value is very high; for instance, it is rich in the essential amino acids methionine and cysteine, two important amino acids for humans. These two amino acids are not found in combination in wheat, rice, maize and other cereals. Furthermore, fonio has a higher protein and fibre content than unpolished rice and much higher than white rice. And it is also high in iron, calcium, magnesium, manganese and zinc . So a potential superfood. And: gluten-free* !
No, that is not necessary.
Fonio tastes nutty, it has the most flavour of all African cereals.
Fonio can be eaten like any other cereal
In porridge and pancakes. In soups and salads. In oven dishes and desserts.
It can replace in a recipe with cereals, any other grain, rice, couscous.
It can I bread and baking products. As it does not contain gluten, a binder may be needed zolas tapioca starch, arrowroot or otherwise.
Fonio is easily digestible and can be eaten by anyone. Babies, children, recovering from illness or exercise, older people. It fits into any diet for anyone.
| Fast Cooking (<10 min) | Gluten-Free | Low Glycaemic Index (<60) | High Nutritional Values | |
|---|---|---|---|---|
| Fonio |  | | | |
| Brown Rice | | |||
| White Rice | | |||
| Couscous | | |||
| Quinoa | | | |
|
| Spelt | |
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| Barley | | |
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| Freekeh | |
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| Oats | | | |
|
| Teff | | | |
|
| Millet | | |