For over 5000 years Fonio, a super crop, has been cultivated in West Africa and has gained popularity for its vast source of micronutrients and providing food security. Due to fonio’s ability to withstand climate change it has become a dependable supply of food in the face of environmental difficulties.
FULANI & FONIO
Traditionally labeled a “female crop,” fonio symbolizes the enduring contributions of women in its cultivation and processing.
In essence, fonio’s revival not only enriches livelihoods but also fortifies food security, paving the way for a more sustainable future.
FOOD SECURITY
Food security is a pressing global issue greatly impacted by climate change, particularly in regions like West Africa, where the growing population amplifies this challenge. In Ghana this is a real challenge. With rising temperatures, changing rain patterns and extreme weather, it’s challenging to grow enough food for the population.
This is where fonio comes in. A climate resilient crop which withstands droughts, it fares well in poor soils, and harbors great nutrition qualities. By maturing in just 6 to 8 weeks under the toughest of situations it provides the perfect solution to ensure food security. Making this super crop be valued for both its nutritional values and reliability.
OUR CULINARY TRADITION
Culinary Heritage Village
In our village, every dish tells a story, and every
practice is a thread in the fabric of our culture.
Check out some Fonio Recipes!
Fonio Salad
Ingredients:
150 grams of Fonio
250 grams peeled and sliced mango’s
1 1/2 cups of greens: dandelion, baby spinach, rocket or any green preferred.
1/3 cup cashew nuts.
1 cup of cherry tomatoes halved.
1/3 cup of red and/or yellow bell peppers cut in cubes or thin slices.
1/2 cup of fresh herbs: fresh basil, cilantro, and mint.
Dressing:
A dash of kosher salt, black pepper, lime, raw honey (1 tablespoon), Aleppo pepper, extra virgin oil (to taste).
Preparation:
Toast the Fonio in a saucepan until it is warm and add 1/2 cup of warm water. Add saucepan lid and steam on low heat for 20 minutes.
After Fonio is prepared, set aside and let cool in the fridge.
Combine all the ingredients in one large salad bowl.
Tip: If the salad is not being served immediately, you can hold of on the seasoning and dressing until ready. Once seasoned, give the salad a taste to see if you need to add more of something. There are no rules to this so enjoy building your salad.
Jollof with Fonio
Ingredients:
500 grams of Fonio
500 grams yellow onions
500 grams fresh plum tomatoes
200 grams tomato paste
1 cup of cherry tomatoes halved.
Mixed vegetables, finely chopped (carrot, scallions. capsicum)
3 Bay leaves
1 hand fresh thyme leaves
1 habanero pepper or any spicy chili
2 teaspoons curry powder
1 bulb of garlic
2 cups vegetable or chicken stock
1 liter of oil
Preparation:
Chop onions in slices. Heat up a frying pan with oil on medium heat and cook the onions for a long while on low heat until they caramelize. Add curry powder and let it simmer for 2 minutes.
Blend garlic, tomato and chilli together in a blender to a pulp. Add the pulp to the onion and curry mixture and cook on medium-low heat until it’s thickened. (About 10 minutes)
Add tomato paste, bay leaf and salt to taste (you could add some allspice here if you like).
And cook for 10 minutes on medium-low fire. Then split the sauce in half.
Add fonio to 1 half of the sauce, stir and simmer on a low heat and keep stirring for 3 minutes. Then add 1 cup / 2 cups (2 if the sauce is really thick) of stock and thyme leaves and simmer for 10 minutes again. (If you cook it with rice you might need more stock and may need to cook it until the rice is soft.)
Add the finely chopped mixed vegetables. Cook till vegetables are cooked through but still have a little bite. Serve the fonio with some of the extra sauce (the other half).
Top with some thinly cut scallions and some grilled capsicum if you like.
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