Cookbook:Fonio
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Fonio, also called acha or hungry rice,[1] is a cereal grain derived from various Digitaria species, especially D. exilis (white fonio) and D. iburua (black fonio). It is technically a sub-variety of millet, although it is sometimes considered a separate grain.
Characteristics
[edit | edit source]The hulled grains of fonio are very small and fine, almost like grains of sand.[2][3] The flavor is complex and nutty,[3] and it cooks up somewhat like couscous when prepared correctly. The two main recognized types are white and black fonio, based on the color of the seeds.[2]
Selection and storage
[edit | edit source]Like all grains, fonio is best kept in an airtight container away from light, heat, and moisture. It will keep under these conditions for a couple years.[4]
Use
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Fonio is most extensively cultivated in Western Africa,[2][5] where it is often cooked into porridge or a couscous-like dish.[1][2] It can also be ground to flour and incorporated into bread, or even fermented into beer (e.g. tchapalo).[1][2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e National Research Council, Policy and Global Affairs; Office of International Affairs, Board on Science and Technology for International Development (1996-02-14). Lost Crops of Africa: Volume I: Grains. National Academies Press. ISBN 978-0-309-17689-7.
{{cite book}}:|last=has generic name (help) - ↑ a b Heil, Emily. "Is fonio the new quinoa?". The Washington Post.
- ↑ Atlas, Nava (2022-01-01). "A Guide to Fonio, an Ancient African Grain". The Vegan Atlas. Retrieved 2024-08-14.
- ↑ Atlas, Nava (2022-01-01). "A Guide to Fonio, an Ancient African Grain". The Vegan Atlas. Retrieved 2024-08-14.