Is Fonio the following Quinoa


Dr Sebi Explains Acid And Alkaline Grains

Video taken from the channel: Natural Herb Remedy



Video taken from the channel: Truth Seeker


A forgotten ancient grain that could help Africa prosper | Pierre Thiam

Video taken from the channel: TED


Fonio, “African Quinoa”, Debuts in US Stores: Ep 17

Video taken from the channel: Hacking Africa


Could Fonio, A Grain From Africa, Become The Next Quinoa?

Video taken from the channel: NewsTotal


FoodBytes! alum Yolélé Foods Wants Fonio to be the Next Quinoa Food Navigator

Video taken from the channel: FoodBytes! by Rabobank


The Most Nutritious Grain You’ve Never Heard Of | National Geographic

Video taken from the channel: National Geographic

Fonio can be used as a substitute for almost any grain including quinoa, couscous, rice, or bulgur and can be ground into flour for baking (Yolélé has plans to introduce fonio flour later this. A NUTRIENT POWERHOUSE. Many consider fonio a superfood because it’s a great source of plant-based protein (12g per cup compared to 8g per cup for quinoa), ranks low on the glycemic index, is naturally gluten-free and has several important amino acids and micronutrients. For example, fonio is rich in methionine and cystine, key amino acids involved in protein synthesis.

Fonio has been grown for over 5,000 years and is possibly the oldest cultivated cereal in Africa. The gluten-free grain, native to Thiam’s birth country, Senegal, has been touted as the next. Fonio: the New Super Grain That Could Replace Quinoa. Fonio is naturally vegan, gluten-free, and packed with vitamins and amino acids.

It also boasts 12 grams of protein per cup. By Briana Riddock. September 14, 2017. Each product we feature has been independently selected and reviewed by our editorial team.

“For perspective, quinoa has been cultivated for 3,000 years.” Its longevity speaks to its paramount utility in the Sahel, an area south of the Sahara Desert that “extends from Senegal all the way to Djibouti, from West to East Africa,” according to Thiam. “That whole area is dry, nothing grows, and fonio thrives in that region.”. In fact, fonio, which is possibly West Africa’s oldest cereal grain, is something like the poster child of this entire movement. Since at least 2014, it’s been called the next quinoa, and it’s. Cultivated in Senegal, Ghana, Mali and other parts of the sub-Saharan region, fonio has been dubbed “the new quinoa” by superfood fans in the West. Fonio fits the bill, as it is gluten-free, high in protein and amino acids, and very easy to cook.

Is Fonio the New—and Improved—Quinoa? With the help of chef-entrepreneur Pierre Thiam, this ancient grain from West Africa is poised for a comeback By Ruth Tobias. That is, unless teff—a tiny grass seed eaten in Ethiopia for millennia—becomes ” the next quinoa.” Then again, the ” next quinoa ” might just be fonio, a hardy cereal that’s been grown for.

Fonio will be the next quinoa in America, if Pierre Thiam has his way. The chef and restauranteur has big plans for the little grain. In 2008 Thiam.

List of related literature:

Indeed, quinoa seems like a grain of the future.

“Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation” by National Research Council, Policy and Global Affairs, Board on Science and Technology for International Development, Ad Hoc Panel of the Advisory Committee on Technology Innovation
from Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation
by National Research Council, Policy and Global Affairs, et. al.
National Academies Press, 1989

It is now imported from Bolivia by the Quinoa Corporation under the name Ancient Harvest Quinoa.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Quinoa has only recently entered mainstream food production, so fewer people seem to be sensitive to it.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Since 1982 quinoa has been cultivated in the United States with various degrees of success, and it is now generally available where unrefined foods are sold.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

This extremely rich nutritional content has led to quinoa becoming increasingly celebrated globally.

“Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia” by Christopher Martin Cumo
from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia
by Christopher Martin Cumo
ABC-CLIO, 2013

Much research has been carried out worldwide on the agricultural aspects of quinoa (Sigstad and Garcia, 2001), but little has been done on a physiological level or its malting and brewing potential.

“Gluten-Free Cereal Products and Beverages” by Elke Arendt, Fabio Dal Bello
from Gluten-Free Cereal Products and Beverages
by Elke Arendt, Fabio Dal Bello
Elsevier Science, 2011

I loved the idea of using quinoa, an indigenous Incan supergrain loaded with protein, but it reminded me of a sad cousin to couscous.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

The Incas referred to quinoa as the “Mother Grain” because it was thought to be very healthy and promote longevity.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Unlike most grains, quinoa is not deficient in the amino acid lysine.

“Beautiful on Raw: Uncooked Creations” by Tonya Zavasta
from Beautiful on Raw: Uncooked Creations
by Tonya Zavasta
Br Pub, 2005

There is an increasing trend in research on pseudocereals amaranth, quinoa and buckwheat; focusing on their use in the formulation of high nutritional quality, healthy gluten-free products such as bread and pasta (Alvarez-Jubete et al. 2010).

“Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits” by T. K. Lim
from Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits
by T. K. Lim
Springer Netherlands, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I ‘m a african but I never know all of this about this grain,this is definitely stunning. after this epical illustration,the implementation of his ideas could be indeed the solution of the Africans issues

  • “The most nutritious grain you have never heard of” is carefully worded to disguise the fact it’s nutritional values aren’t that spectacular and all the ‘super food’ stuff is really just marketing. That isn’t to say there isn’t good reasons for Africa to embrace it’s older native foods (esp. with water concerns etc) and I personally like it quite a lot but I find such claims a bit silly

  • Nature plays such an important roll. Being at one with the world!
    I hope people recognise the challenge of life and how much we can help each other in the process.
    If the Governments & businesses who created the these situations would back down, and let life prosper, over wealth! I hope these solutions will encourage productivity & wealth among the people in countries of hardship, who deserve the truth and realistic analysis.
    And relative but equal justice for each cause.

  • Ca c’est excellent! Je veux manger du fonio! 
    Par contre faites très attention au manioc. Ne le mangez pas, il est très malsain. Il n’est pas du tout naturel, et il n’est pas Africain. Il est utilisé largement par les Africains, mais ça c’est différent. Le manioc a été introduit lors de l’esclavage par les portuguais, pour nourrir les esclaves car le manioc pousse très vite. Il est à l’origine de la plupart des maladies qu’on trouve en Afrique. Les Africains sont le peuple le plus puissant et le plus sain sur terre, et avant l’esclavage l’Africain n’a jamais manger de manioc.

  • Thanks so much for this video! About 20 minutes ago I had my first taste of Fonio from a small West African restaurant in Astoria Queens.I had to look it up on YouTube and found your video. Now I’m going to see if I can find it in Supermarkets around town. Again, thanks.

  • I agree, it is a wondrous seed and have used it many times. It does have an unpalatable coating that makes it insect and vermin resistant; you have to soak it to get rid of that. But that is a good thing, vermin and insects take a huge toll.

  • I’m not surprise a bit, Africa is he most wealthiest continent on the globe! Thanks to Africa I’m using my cell phone and IPod who many Africans have died to extract the compound that is used to make my cell and yours. My advise, keep foreign investors out of this discovery or it will be exploited and the ppl will not benefit. Hmm if only African countries would gain complete and utter freedom from the west and create an army.

  • You know what would help africa prosper? Having their own farms and stop accepting foreign aid. Foreign aid totally destroyed africas food supply.

  • Idk if it was mentioned. But the second I saw this I was worried. Because Africa is already rich in minerals and resources but it’s being extremely exploited. Mentioning another forgotten substance. Worried me.

  • Oh you know Monsanto will want to rape the seed of Fonio so that they must in the future apply a spray to it just so people have to pay more for it.  Monsanto is a seed killing company.

  • Thanks for sharing. unfortunately that some people from Nigeria have never heard of fonio nor use it while others do becuz it is wildly cultivated in the Northern and North central part of Nigeria. One of my favourite

  • Fonio like everything else coming from Africa…will make whites rich. The money will not be seen the way you’re thinking. It would be great if it did go the way you’re suggesting.

  • my sister I am trying to find out where I can buy fonio I am in Florida, can you help me with that I too would like to see it surpass the success of quinoa please can you help me?

  • Hi, you are doing a great job. I happen to come from a comminity where Fonio is grown, in plateau state Nigeria. I recently started suppling some few people in lagos. Is there a market for fonio abroad? If yes, how do I access it? Pls respond.

  • Thank you for sharing this wonderful information, I have bought my Fonio and it’s not coming out quite right, but I will not give up! I would like to have it fluffy like quinoa, mine comes out like grits. But I still ate it, please help me get it just right. And I will still,pass on your words of truth. Thank you!

  • This man is knowledgeable, morally and ethically motivated and knows what he is talking about. Let’s support ethically sourced products from Africa and vulnerable populations.

  • I can’t figure it out why Africa is straggling before now days???
    It is beateful continent with tons of resources!!! And in spite of that, a lot Africans are trying to migrate. So many resources and so suffering live. What happened?!?

  • t seems like a very good solution and nessecary too to feed the world in the coming decade. But to wash of adhering grit and sand demands up to 10 liters clean water for one kilogram of fonio. This seems to me like a problem because of the watershortage this man also mentioned.

  • Funny how everything Dr. Sebi was telling us in the 80s and shunned is today widely accepted. RIP to the Imenhotep of my lifetime Dr. Sebi.

  • I live in Houston, TX and my goal for today is to find Fonio in some local African food stores, because it is NOT sold in grocery stores, neither is Teff, Spelt, Amaranth or Kamut. They only sell Quinoa

  • illi ollooff: from where you mean America where 1/6 are starving  Europe where 1/7 are starving or china and India which I need not explain.

  • Very informative and polished presentation. For all of us who wish the devastations of migration to be averted, let us buy this grain and help the sub-Saharans develop their economies.

  • Going to have to look for Fonio here in Jacksonville, Florida this week. There are several stores that import different foods so this should be an educational and exciting experience. Will let you know how it goes!!!

  • The crops grown in any region of the world, should be dictated by the climate it was discovered in. Meaning if you grow corn, then your climate should be symbionic to that crop. If a crop needs a lot of water, it should not be grown in a area that doesn’t get a lot of water.

  • I really felt identified with him, cause in my country, colombia, there are some comparison problems, we don’t have a drought land, but the young population prefer to emigrate to the cities or to other countries, and in spite of colombia is not as rich as other countries, it have the potential in kind of food, production and techniques. But that has been lost due to the competitive imported products have gaining space, and it’s bad because our food is more tasty than the other. But I always have wanted to do something about it. he is really strong to try to do something.

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