What does fonio taste like?

With the earthy and nutty taste of couscous and the creamy yet crunchy consistency of quinoa, fonio can be used just like other grains, sprinkled into salads, added to stews or soups, made into porridge or, when ground into flour, turned into baked goods. While delicious, fonio has proven difficult to process, which is part of the reason it has thus far been kept from often-exploitative models of mass production. Because of its high nutrient content and quick maturity, it’s sometimes referred to as “hungry rice,” utilized by farm families as a quick fix in the “hungry season” before the harvest of other staple grains, or distributed to battle malnutrition and food insecurity. Naturally gluten-free, fonio is a great option for those with Celiac disease or a gluten intolerance. What is fonio? A member of the millet family, fonio fits into two main categories: Digitaria ibura and Digitaria exilis. It is harvested by hand with a sickle to be threshed and separated from its stalk, after which many employ a mortar and pestle to sand or winnow the edible husk, then a multi-step washing and distilling process with water.

Fonio has a subtly nutty taste that’s reminiscent of the flavor of bulgur wheat. Fonio has a nutty, buttery flavor that pairs well with fragrant herbs and spices. The longer fonio cooks, the creamier it gets. Firm, fluffy, chewy, or smooth : The longer fonio cooks, the creamier it gets. Fonio expands to four times its size when cooked, making it a cost-efficient ingredient as well.