Fonio is a type of millet that grows well in hot, dry conditions where other grains struggle. Farmers in the highlands of Guinea grow it on hillside fields, and it is often ready to harvest in just 6 to 8 weeks after planting — much faster than rice or wheat. This means that if food runs low, fonio can be grown quickly to fill the gap.
The grain is tiny and must be carefully separated from its husks after harvesting. Traditionally this is done by hand, pounding the grain in large wooden mortars and then winnowing it — tossing the grain in the air so the breeze blows away the light husks while the heavier grain falls back into the basket. It takes skill and patience.
In Guinea, fonio is cooked in many ways. It can be made into a fluffy side dish like couscous and served with sauces, or cooked into a thick porridge for breakfast. It can also be ground into flour to make flatbreads and pancakes. Chefs around the world have recently discovered fonio and are now using it in restaurants in Europe and North America.
Nutritionists have found that fonio is very good for you — it contains protein, iron and several vitamins not always found in other grains. Traditional Guinean knowledge about fonio has been passed down for thousands of years, and modern science is now confirming what people have always known.