Fonio is a cereal grown in West Africa and appreciated for its delicate taste, close to quinoa. It is gluten-free, rich in nutrients and has a moderate glycemic index. It is “the cereal” because it contains more magnesium, calcium and fiber than all other cereals. Our organic fonio from Lataha (Korhogo) is already washed and free of sand.

Composition:
Organic fonio. Rich in plant proteins, B vitamins, iron, carbohydrates, magnesium, calcium and fiber.

Origin: Ivory Coast

Use:
1-Pour a bowl of fonio into a saucepan, put 4 times this volume in cold water and lightly salt.
2- Bring the fonio to the boil and let it cook over very low heat for 8 to 9 minutes, stirring occasionally.
3-Remove from the heat, cover the pan and let the fonio completely absorb the water.
4- Seed and accompany the fonio with sautéed vegetables or dishes with sauce.

Conservation:
Store in a cool, dry place.

Lataha's local rice is a high quality, low starch organic rice. Its fairly rounded grains do not stick to cooking and come off easily.

Native country
Ivory Coast

Use
Wash the rice and cook as normal in a rice cooker or saucepan. Adjust the water for Al dente cooking.

Conservation
Store in a cool, dry place.

net weight: 1kg

Tcheri’s Market presents its “baga kourou” (millet lumps), made with organic millet from Korhogo and organic ginger. The lumps are made manually and carefully using traditional techniques.

Composition: Organic millet flour, organic ginger, water.
Country of origin: Ivory Coast

Use
Bring water to a boil in a saucepan, add the lumps of millet to the boiling water, cook for 5 to 10 minutes, add lemon juice, tamarind (tommi), baobab powder (optional) to your liking and cook for another 5 to 10 minutes. Remove from heat then add sugar (or honey) and vanilla (or vanilla sugar) before serving.

Conservation
Store in a cool, dry place.