Overview
Grown by IFE tributaries in Togo and Benin: Tchampinka, Ayoro, Iporlepiah, Trikpa, Ova. Certified organic fonio is used in everyday dishes from breakfast to dinner. It has a nutty taste. In grains, it is usually consumed as couscous or salads. As flour, it is integrated into organic cakes, breads and donuts. Renowned for its finesse and taste qualities, fonio is a prime dish served at festivals and important ceremonies in Africa.
How to prepare it?
Cooking fonio is simple: like rice or quinoa, use 1 volume of fonio to 2.5 volumes of water and a little salt. Boil, then cook over low heat for 7 to 10 minutes. Stir at the end with a fork to aerate and break any clumps for a couscous-like texture. Low heat is essential to maintain grain flexibility. Taste to check doneness and leave covered for a few more minutes if needed.
