It's low in calories, high in protein and healthy for the environment, too. Here's how to cook it.
have become starchy staples on wellness-minded restaurant menus as well as many personal grocery lists.
Ancient grains, in general, are coveted for their nutritional value. Much more beneficial to the body than some of the most widely used varieties of rice, corn and wheat ― which have undergone centuries of breeding ― ancient grains offer an abundance of advantageous vitamins and nutrients.
Thiam, who is a New York-based chef, seeks not only to return fonio “to its original glory that had been stifled by colonization,” but also to ensure that the regions that produce it, like his native Senegal, benefit long term from the grain’s global expansion. Thiam described fonio as “light and fluffy” with “a slightly nutty, earthy flavor.” He said that it “soaks up spices and sauces beautifully” and that it can “replace any grain in your favorite recipes ... you can even use it in baked goods.”
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