Fonio is being touted as the next quinoa in the specialty grains market. What is it though? Fonio (Digitaria exilis) is an ancient grain that grows in small pockets throughout West Africa. It starts out looking like a field of green grass, and at its maturity looks like hay. It is then harvested with traditionally made hand tools, hand processed to remove the seed from the husk and washed and dried thoroughly. The grain itself is the smallest in the millet family, with nearly 2000 grains per gram! It is used traditionally as a staple side dish for breakfast, lunch, and dinner in a variety of preparations. Fonio is the most ancient of grains, and plays a large role in the mythology and tradition of numerous African ethnic groups. The Dogon people of Mali believe that the Universe was created from a single grain of fonio. Fonio has never been a "big name" item in the states until it was recently re-discovered by Foodies and Health Care Practitioners. Fonio does not contain any glutamine or gladding proteins which are the constituents of gluten, making this cereal suitable for people with gluten intolerance. Easy to prepare: Cook Fonio as you would rice. Quick prep: place rinsed Fonio in a microwave-safe bowl with water to cover, and cook on high 6-8 minutes or until desired tenderness. Allow to sit for a few minutes and fluff with a fork. Fonio can be chewy or tender, depending on how long it's cooked. Fonio can be added directly to dishes being prepared with liquid. For cereal, simply cook Fonio in milk and add sugar or other sweetener as desired. Fonio is versatile, healthy and delicious. Experiment to find your favorite cooking method and texture!
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