What is this food called?

[Anonymous]

I can't find the article but it was about the best groceries and there was an African type of pasta/rice/grain mentioned that I wanted to try. It's not a recipe, but a product. This was only a week or two ago, and the article mentioned it was healthier than what Americans generally eat but can be used the same way. It was yellow/beige.

Anyone have ANY idea what I'm babbling about?

[Anonymous]

Teff?

[Anonymous]

maybe millet?

[Anonymous]

Fonio?

"Why Pierre Thiam Loves Fonio, a West African Super Grain Good for Health and the Environment
Fonio, which hails from West Africa, is nutrient-dense and good for the planet. Here’s how you can get your hands on it."

[Anonymous]

Fonio PP again. I found this in an article entitled "The 100 Best Groceries to Buy Right Now." Curried sounds like yellow.

"The Most Versatile Grain
Yolélé Fonio
If you haven’t tried fonio yet, grab a bag of Yolélé, a brand that was founded to support smaller farming communities, biodiversity, and regenerative farming throughout Africa. The light, fluffy grains have a slightly nutty flavor and cook quickly on the stovetop or in the microwave. This curried version is a great jumping-off point for the fonio-curious."

[Anonymous]

Anonymous wrote:Fonio PP again. I found this in an article entitled "The 100 Best Groceries to Buy Right Now." Curried sounds like yellow.

"The Most Versatile Grain
Yolélé Fonio
If you haven’t tried fonio yet, grab a bag of Yolélé, a brand that was founded to support smaller farming communities, biodiversity, and regenerative farming throughout Africa. The light, fluffy grains have a slightly nutty flavor and cook quickly on the stovetop or in the microwave. This curried version is a great jumping-off point for the fonio-curious."

OP here. YES! It's fonio, thank you! I'm so happy, thank you so much.

[Anonymous]

Would love to hear from others what it tastes like. Sounds like quinoa?
I personally really like both barley and farro so would love something along those lines.

[Anonymous]

Anonymous wrote:I can't find the article but it was about the best groceries and there was an African type of pasta/rice/grain mentioned that I wanted to try. It's not a recipe, but a product. This was only a week or two ago, and the article mentioned it was healthier than what Americans generally eat but can be used the same way. It was yellow/beige.

Anyone have ANY idea what I'm babbling about?

Teff? Ethopians make a fluffy pancake from it

Fufu?

[Anonymous]

Anonymous wrote:Would love to hear from others what it tastes like. Sounds like quinoa?
I personally really like both barley and farro so would love something along those lines.

I'm the OP of this thread and just made the fonio for the first time. It was ... not good. The "grains"? are tinier than cous cous, and despite putting in butter and salt, it was bland AH, and I'm not an adventurous eater. I don't even think if I used bone brother rather than water that would help enough. Also the grains were too ... grainy. I couldn't even eat more than two bites.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Would love to hear from others what it tastes like. Sounds like quinoa?
I personally really like both barley and farro so would love something along those lines.

I'm the OP of this thread and just made the fonio for the first time. It was ... not good. The "grains"? are tinier than cous cous, and despite putting in butter and salt, it was bland AH, and I'm not an adventurous eater. I don't even think if I used bone brother rather than water that would help enough. Also the grains were too ... grainy. I couldn't even eat more than two bites.

I've made fonio a few times. It reminded me of couscous in texture. I didn't find it too grainy. Definitely needs salt. I used it as a base for a really flavorful stew. I don't think I'd enjoy it much plain.

It's not as strong flavored as quinoa.