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In African mythology, Fonio is the seed of the Universe, and in African cuisine, it is recommended for diabetics, new mothers

and for its easy digestibility.

Atacora Raw Fonio is a nutritious ancient grain, the smallest in the millet family. It is simple to prepare, versatile and delicious. It has a light nutty flavor and a delectable texture. It can be used in mouthwatering salads, stews, and soups, or as a breakfast cereal. As a side dish, it can be used as a substitute for rice or quinoa, and can be ground into flour for breads and pastas.

Fonio is a gluten-free grain with a low glycemic index. It is particularly high in the amino acids Methionine and Cysteine. It is also a source of Magnesium, Zinc, Thiamine (vitamin B1), Riboflavin (Vitamin B2), Calcium, and Phosphorous.

Fonio protein contains almost twice as much methionine as egg protein, and its overall nutritional profile compares favorably with other grains.

Where Does Atacora Raw Fonio Come From?

Atacora Raw Fonio is traditionally hand-processed and made in Fair Partnership with the women and men of Benin, West Africa. Atacora Raw Fonio supports economic advancement, environmentally responsible agricultural practice and women’s empowerment in rural African communities.

Not all Fonio is of equal quality so be conscious of where you are sourcing your Fonio from. The majority of Fonio on the market is Pre cooked, stripping it of some of its nutrients.

Atacora Fonio salad with Virgin Red Palm Oil
How Do You Cook Fonio?

For side dishes and salads line a steamer with cheese cloth. Alternative, you can use a fine mesh strainer. Add 1 cup of Atacora Raw Fonio, and steam for 30 minutes. Remove from steamer, and fluff with a fork. For a traditional breakfast cereal, add 1 cup of Atacora Raw Fonio to 6 cups of boiling water. Reduce to a simmer and stir for 7 minutes.

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