From Lake Chad to the savannah regions of Senegal and Guinea, fonio is an important food source for some 4 million people across West Africa. Fonio is one of the most nutritious of all grains. It is rich in important essential amino acids that are not found in wheat, rice, maize or sorghum—such as methionine, leucine, valine and cysteine, which help synthesize protein.
This miraculous grain can be beneficial for diabetics as it contains low sugar content and low glycemic index which ensures less fluctuations in blood glucose and insulin levels. It is also rich in iron, with 8.5 mg per serving, meeting at least half of the daily requirement. Not to mention that it is reach in the minerals zinc and magnesium.
Fonio can be used in salads, crackers, pastas, and even in baked goods. It can be used in place of oats to make hot cereal, in place of couscous or rice in any dish and is delicious mixed with spices and olive oil as a side dish. It also can be used to brew beer.