Ingredient

Black fonio grain

The Tiny Nutritional Powerhouse

Black fonio grain is a small, gluten-free grain that is rich in fiber, protein, and essential minerals. It has a delicate nutty flavor and a slightly chewy texture when cooked. The grain is often used as a base for salads, porridges, or as a side dish in various cuisines.

Grains and grain-based products› Cereal grains and similar and primary derivatives thereof› Cereal grains (and cereal-like grains)› Common millet and similar-

The flavor of black fonio grain is nutty and earthy, with subtle hints of sweetness.

Origins and history

Black fonio grain has been cultivated for centuries in West Africa, particularly in countries like Nigeria, Senegal, and Mali. It has been a staple food for many African communities and holds cultural significance in their culinary traditions.

Nutritional information

Black fonio grain is a nutrient-dense ingredient, providing a good source of fiber, protein, iron, and magnesium. It is also low in fat and calories, making it a healthy addition to meals.

Allergens

There are no known allergens associated with black fonio grain.

How to select

When selecting black fonio grain, look for packages that are tightly sealed and free from moisture or signs of insect infestation. Opt for organic or sustainably sourced varieties whenever possible.

Storage recommendations

To maintain the freshness of black fonio grain, store it in an airtight container in a cool, dry place. Avoid exposure to moisture or direct sunlight, as it can cause the grain to spoil or lose its nutritional value.

How to produce

Black fonio grain can be grown in warm climates with well-drained soil. It requires minimal maintenance and can be harvested within 2-3 months of planting.

Preparation tips

To prepare black fonio grain, rinse it thoroughly under cold water to remove any impurities. Then, cook it in a ratio of 1:2 (fonio to water) until the grains are tender and fluffy, usually around 10-15 minutes. Fluff the cooked fonio with a fork before serving. For added flavor, you can toast the grains in a dry skillet before cooking.

Substitutions

Quinoa or amaranth can be used as substitutes for black fonio grain, as they offer similar nutritional profiles and textures. However, they may have slightly different flavors.

Culinary uses

Black fonio grain is commonly used in salads, pilafs, porridges, and as a side dish in African and Caribbean cuisines. It can also be incorporated into baked goods like bread or muffins for added texture and nutrition.

Availability

Black fonio grain is commonly available in West African countries, such as Nigeria, Senegal, and Mali. It can also be found in specialty stores or online retailers catering to African or gluten-free ingredients.