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Organic Fonio Grain 500g (Sussex Wholefoods)

500g
£4.59
1kg
£8.25
20kg
Out of stock
Add To Wishlist   Product Code: 7FGR2
£4.59 
     Quantity:
Best Before End Feb 2025

Fonio Grain

  • Rich in essential amino acids.
  • Excellent source of iron.
  • Packed in Sussex.
  • High in dietary fibre.
  • Organically grown.
  • Low glycemic index (GI).
  • Good source of B vitamins.
  • 500g pack.

Our Organic Fonio Grain is a versatile and nutritious ancient grain that's a powerhouse of flavour with various health benefits, making it a perfect addition to your pantry.

Fonio, often hailed as "the grain of the future," has been a staple in West African cuisine for centuries, prized for its delicate texture and nutty flavour. It's packed with essential nutrients including iron, magnesium, and zinc! Fonio is not only delicious but also incredibly nourishing.

Whether you're looking to whip up a savoury pilaf, a hearty salad, or a wholesome breakfast porridge, our fonio grain offers endless culinary possibilities. Its quick cooking time makes it a convenient option for busy weeknights, while its light and fluffy texture adds a delightful twist to any dish.

Fonio is a drought-resistant crop that thrives in poor soil conditions, making it a sustainable and climate-friendly choice. So not only is it quick to cook, full of nutrients and minerals, but its also a great option when it comes to sustainability and looking after the planet.

Directions

For a variety of meals, including breakfast cereal, couscous, soups, salads, oven dishes, burgers, and cookies, our Organic Fonio Grain offers a delightful twist. Follow these simple cooking instructions for a perfect result:

Basic Cooking Method:

  • Combine 1 part fonio with 2 parts water and a pinch of salt.
  • Cook over medium heat for 3 minutes, then remove from heat and let it stand covered for 10 minutes. Alternatively, cook for 5 minutes.
  • Fluff up the fonio with a fork before serving.

Roasting Method:

  • Heat a skillet with a small amount of oil and add 1 part fonio.
  • Roast the fonio for 3 minutes, stirring occasionally.
  • Gradually add salted water, similar to the process of making risotto, until all the water is absorbed.
  • Continue cooking for a few more minutes until the fonio reaches the desired consistency.
  • Fluff up the fonio with a fork before serving.

Variations:

  • Instead of water, experiment with using broth, milk, almond milk, or other liquids for added flavour and richness.

With these versatile cooking methods, you can explore the endless possibilities of incorporating our Organic Fonio Grain into your favourite dishes.

Ingredients
100% Fonio Grain.
Last Batch Packed
The last batch packed at our facility in Sussex, UK has the following specifications:

Date producedWed 24 Apr 2024 10:02
Batch no.121198
Best beforeEnd Feb 2025
Country of originBurkina Faso
Organic produce?Yes
Nutritional Information
Typical Valuesper 100g
Energy325kcal
Fat0.2g
of which saturates0.2g
Carbohydrates76.8g
of which sugars0.6g
Fibre7.2g
Protein7.3g
Salt0.01g
Allergy Info & Warnings

Organic • Vegetarian, Vegan.

Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard, celery, wheat and gluten.
Fonio shelf

Customer reviews on Google

Prompt delivery and we'll packaged spices,l am very satisfied
Gerald Frost 7 Jan 2025
Very nice chocolate spread , fast delivery too , thank you
craig dickinson 6 Jan 2025
Placed my order just after the New Year, arrived early than expected, well packed. The sauer...
Salome Olivia 6 Jan 2025
Prompt delivery
Rita Draper 5 Jan 2025
Great products, great service!
Christina Krieger 5 Jan 2025
Read about how much our customers love Healthy Supplies
Mrs Christine Luther-Barnes
Love everything a lot you can't get in local shops. Will recommend and be buying again.
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William
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Lina & Ben
The order arrived later then expected (I believe it's due to a Christmas period) but I'm pleased wit...
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Ruthie Evans
Lina & Ben
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Sandra Jemson
I love the puff amaranth and quinoa I have purchased non puff previously and they just never got us...
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