Fonio

Fonio, either of two species of cereal grass of the genus Digitaria (family Poaceae) and their edible, nutritious grains. These plants are known for their ability to thrive in poor soil and challenging climatic conditions. Fonio has been cultivated for thousands of years in arid and semiarid areas of western Africa, and it may be the oldest cultivated cereal on the continent. Increasing awareness about nutritional issues and problems caused by climate change have spurred renewed interest in fonio as an alternative to popular grains such as rice and wheat in the 21st century.

Varieties

The two species of fonio are black fonio (Digitaria iburua)—often called iburu and, less frequently, brown fonio—and white fonio (D. exilis), often called acha. Both species are annuals that have long, slender leaves and hollow, erect stems. In black fonio, the inflorescence (cluster of flowers on a stem) is composed of 4–10 digitate racemes (branches that radiate from a single point, resembling fingers on a hand) with spikelets in threes. In white fonio, the inflorescence is composed of 3–5 digitate racemes with spikelets in pairs or threes. Both fonio varieties grow mainly in the seasonally dry tropical climate of western Africa. Black fonio is mainly grown in Nigeria and Niger, as well as in Benin, Cameroon, Côte d’Ivoire, and Togo. White fonio is grown primarily in Guinea, Nigeria, Mali, Burkina Faso, Côte d’Ivoire, Niger, Benin, Senegal, and Guinea-Bissau. Many people who grow fonio are subsistence farmers, but some grow it as a crop to sell.

Cultivation

Fonio is a drought-resistant and hardy plant. It is probably the fastest-maturing cereal in the world, maturing six to eight weeks after planting, which is important when food is scarce. In addition, fonio can be grown in rotation with other grains. It is the least affected by major pests and diseases among all millet species grown in dry areas. Fonio grains can remain safe from pest damage for years if stored properly.

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Nutritional profile and uses

Similar to other grains in the millet family, fonio is an important African staple food. It provides carbohydrates, protein, fat, and dietary fiber in proportions comparable to rice, wheat, and yellow maize. It also contains the amino acids methionine and cystine, and white fonio’s methionine content is particularly high—almost double that in egg protein. White fonio is a good source of copper, folate, magnesium, phosphorus, and zinc. Fonio has a lower glycemic index than many refined grains and low gluten content, which may be beneficial for people with diabetes or celiac disease. The tiny sandlike seeds of the plant are threshed and pounded to remove the chaff before the grains are cooked. Fonio has a nutty taste and an appearance and texture similar to that of couscous and quinoa. The grain is used to make flour and is baked into breads. It is also used in such items as jollof fonio, salads, porridge, stews, candy, beer, and other alcoholic and nonalcoholic beverages.

The grain, straw, and chaff of fonio are used as fodder for ruminant animals. The straw is also often used in brickmaking or burned for heat and ash.

Importance

Fonio is gaining attention in the 21st century as a “future smart food” because it can grow well in harsh weather and poor soil. The nutritional benefits of fonio, along with a growing preference for traditional, locally grown foods, are driving renewed interest in the grain across Africa. Production of fonio nearly quadrupled from 1990 to 2020, and it is now being exported to other parts of the world, including Europe and North America. This hardy crop could help improve food and nutrition security while also creating more stable incomes for smallholder farmers. Its importance in the global food system was highlighted when the United Nations General Assembly declared 2023 the International Year of Millets, which led to initiatives encouraging greater millet cultivation, especially in Africa and Asia.