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Fonio (Digitaria Exilis) is one of the Ancient African gluten-free grain belonging to the millet family and has been grown in the Sub Sahara regions in West Africa for thousands of years. It is known by many names such as ‘ach’ in Nigeria, ‘Seed of the universe’by the Dogon tribe in Mali who believed the whole universe created from a grain of fonio.
Although it is a Novel underutilised grain in Europe and other parts of the World, it has been a staple food for most indigenous Tribes in Africa and believe to be one of the older cultivated grains in West-Africa.
It can be used as an alternative to rice, It is a great source of protein, minerals, vitamins, dietary fibre and has a low glycaemic index, a great source of minerals, vitamins, dietary fibre. Also, an excellent source of amino acids, particularly Cysteine and Methionine which, are not common in most grains. The grain is easy to cook and digest, high for individuals with coeliac disease, children and infants during weaning. These delicious grains are very versatile; it could be used in soups as thickeners, baked goods, as a breakfast porridge, side or main dish and salads.
In 20019, The World Wild Foundation (WWF) and Knorr-(Unilever UK) listed FONIO among their ‘’FUTURE 50 FOODS for Healthier People and Healthier Planet’’ due to its Nutritional and Environmental Benefits.
Ingredients: 100% Raw Unrefined Fonio Grain.
HOW TO COOK FONIO GRAIN
Storage: once opened store in an airtight container away from direct sunlight.
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