Fonio (Digitaria exilis) is an old oat grain that has been developed in West African nations for more than 5,000 years. Likewise called acha, it is the most tiny grain in the millet family and a principle wellspring of sustenance for in excess of 3 million individuals.
According to USDA, 1/4 cup (45g) dry pearled fonio, which yields 1 cup cooked. contains
Research with respect to fonio is extremely limited. Be that as it may, there have been a couple of studies demonstrating that the grain may give certain medical advantages, in spite of the fact that proof isn’t solid, it may;
1) Improve Diabetes Management
2) Aid Thyroid Function in Some
3) Protect Cells
5) Provides Gluten-Free Nutrition
Store in a cool and dry place, away from sunlight
HOW TO PREPARE
Fonio has an earthy and nutty taste with a texture similar to couscous. It can be easily incorporated into a variety of cuisines and cooking preparations.
Fonio can be eaten the same way as other grains such as millet, quinoa, bulgur, or oats: hot or cold, sweet or savory. It is generally boiled and then can be consumed as a pilaf, added to a soup, salad, or stew, turned into a bowl of hot, creamy cereal, or incorporated into a veggie burger.
Fonio can also be ground into a flour and used in baked goods such as cookies and brownies. There is limitless opportunities for creativity in the kitchen with this versatile grain.