Fonio is a special grain from West African small farmers. A cousin of millet and sorghum, this tiny grain packs a ton of nutrition. It is also easy to grow and provides a climate-positive impact to the environment.
In Senegal, bakers and the government began working over the last few years to reduce their reliance on imported wheat grain, which they use to bake French-style breads like baguettes. Many bakers now include up to 30% of local grains in the baguettes, like millet, sorghum and fonio. Our Fonio Baguette pays homage to these bakers in Senegal.
Fonio can be used in many different applications, and is particularly comfortable with spices and aromatics. Our Fonio Flatbread draws inspiration from these flavors. We’ve topped it with a mixture of dried peppers, ground sesame seeds, and aromatic spices. As it bakes, the spices meld with the fonio enriched dough to create a savory, spicy bread that’s great for sharing or dipping in soups and stews.
Fonio Baguettes and Flatbread are available February 16 through March 15.
Maafé is a traditional stew, soup, or sauce from Mali and is eaten throughout West Africa. It is usually made with meat, but we have created a vegetarian version filled with sweet potatoes and mushrooms, tomatoes, bell pepper, and onions to provide excellent texture and flavor. Traditionally made with hand-ground peanuts, we made it easier by using natural peanut butter. Try this amazing recipe and learn how easy it is to incorporate Fonio, an ancient grain that is gluten-free and low on the glycemic index, as well as delicious and easy to use!
For the recipe click here.