FONIO

Fonio is an ancient Gluten-Free grain that has been cultivated in West Africa for thousands of years. Guinea located in West-Africa is the largest producer of FONIO grain on the planet. More than 75% of the world production of fonio comes from Guinea in West Africa. It is known as the "seed of life" or scientifically known as Digitaria Exilis and is considered a sacred food by many communities in the region. In the past, fonio was reserved for special occasions and was often given as a gift to honor guests or celebrate important events.

Despite its long history and cultural significance, fonio has only recently gained popularity outside of West Africa. In recent years, there has been a renewed interest in traditional grains and ancient crops, and fonio is one of the grains that has seen a resurgence in popularity.

Today, fonio is being rediscovered as a nutritious and sustainable and environmentally friendly food source, and it is being hailed as a potential "Super-Crop" due to its ability to grow in challenging environments and its potential to help combat hunger and malnutrition in developing countries.

Fonio is also gaining attention for its unique taste and versatility in the kitchen. It has a unique, nutty flavor and a soft, fluffy texture when cooked. It can be prepared in a variety of ways, including steaming, boiling, or roasting. It can be used to make couscous, porridge, or added to salads and stews. It can also be ground into flour and used to make bread, pasta, or other baked goods.

Fonio is a good alternative for people with celiac disease or gluten intolerance. It is also low in calories and has a low glycemic index, making it a good choice for people with diabetes or trying to manage their weight.

Overall, the story of fonio is one of resilience, cultural significance, and rediscovery. It is a grain with a rich history and a bright future, and it is sure to become a staple in kitchens around the world.