Our changing world and growing population can benefit from changing what we put on our menu plans – change what we eat often. Fonia is a drought tolerant grain in the millet family which can be harvested in just six to eight weeks from planting and it tolerates poor soil conditions.
Fonia is native to West African countries and may also have been used by ancient Egyptian cultures as the grain has been found in archeological sites.
Fonia is cooked similarly to rice but is a smaller grain. It would be good as a hot breakfast porridge or used like rice in salads or side dishes. It is gluten free, rich in fiber, protein, magnesium, zinc, and B vitamins. For more information and a couple recipes see: “Whole Grains- Fonio,” By Jessica Levinson, Today’s Dietitian, https://www.todaysdietitian.com/newarchives/0918p12.shtml
Disclaimer: Information provided for educational purposes within the guidelines of fair use, not intended for individual health care guidance.