Fonio

[HitRed]

Has anyone tried Fonio? A type of grain. Here in the USA we have wheat, more wheat and endless corn. Looking for something new to try.

[mookiemcgee]

Has anyone tried Fonio? A type of grain. Here in the USA we have wheat, more wheat and endless corn. Looking for something new to try.

Did you ask god? i bet he could give you some tips

[Dukasaur]

Has anyone tried Fonio? A type of grain. Here in the USA we have wheat, more wheat and endless corn. Looking for something new to try.

Did you ask god? i bet he could give you some tips

Bogan God?

He's been around, lately.

[mookiemcgee]

I meant the voice in his head that writes in the street corner

[Dukasaur]

I meant the voice in his head that writes in the street corner

I meant to make a funny segue, but you were having Nunavut.

[2dimes]

No.

I like couscous but find it to be messy. It's difficult to control, it seems to jump off your spoon or fork.

I don't like quinoa, it just is not as pleasing a flavour.

I might try fonio in the hope of a flavour closer to couscous than quinoa.

[DoomYoshi]

Well I haven't had Fonio, I have had millet.

If you want some good grains beyond wheat and corn, the best place to start is with barley, rice or quinoa. Those 3 are pretty easy, there are lots of recipes that use them. You can actually cook and use all of them the same way too - just use them as a bed of grain to soak up the sauces.

Once you're ready for some adventuring millet is great. Amaranth is one of my favorites. There are also lots of heirloom wheat varieties available (spelt, Kamut, freekah, farro, einkorn, durum).

Or, you can follow the whole-grain calendar:
https://wholegrainscouncil.org/whole-gr ... h-calendar

Let me know how the fonio turns out, maybe I'll try to grab a bag in November.

[BoganGod]

Freekah is pretty tasty and easy to play around with, I'll blanch/lightly boil in stock, drain well, then deepfry and use as sprinkles. Barley risotto has been a menu visitor of mine for over 10years. Fonio is meehhh, though I've only cooked it twice, so maybe repeated exposure might help?