Fonio is a gluten-free, nutrient-dense, low GI ancient grain that can be cooked in just 3 minutes. It is a delicious alternative to rice, quinoa, couscous or polenta. Try fonio in stir-fries, stews, soups, vegan burgers, stuffed peppers, casseroles, salads, tabbouleh, buddah bowls or as a side dish. It can be used to replace any grain in any dish and also makes a delicious, creamy porridge.
Fonio provides life-changing income to women farmers in the African Sahel and restores degraded soils. Fonio has been grown in West Africa for 5,000 years and is thought to be one of Africa’s oldest cereals. It is mostly cultivated in West Africa in the arid Sahel region.
The smallest in the millet family, fonio grains are just 1mm big, similar to a grain of sand. Fonio is also known as ‘Digitaria Exilis’, ‘acha’ or ‘hungry rice’ (although this is often misunderstood in English, it is not because people are hungry that it has this name, it is because it is so delicious, it makes you hungry!) Due to its small size, it is relatively difficult to process which is why it has been unavailable outside of Africa, until now!
HOW TO USE
Why Aduna Fonio?
Aduna Fonio creates sustainable incomes for over 320 women farmers in Southern Mali as well as helping to restore degraded soils.
- Low GI
- Rich in iron, helping reduce tiredness & fatigue
- Rich in amino acids
- A source of zinc, vitamins B1 & B3 and phosphorus
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