{"id":9278,"date":"2018-09-27T08:51:21","date_gmt":"2018-09-27T08:51:21","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9278"},"modified":"2023-04-07T16:24:50","modified_gmt":"2023-04-07T16:24:50","slug":"il-piacere-della-scoperta-polpettine-di-fonio","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/il-piacere-della-scoperta-polpettine-di-fonio\/","title":{"rendered":"The pleasure of discovery: Fonio patties"},"content":{"rendered":"

Fonio patties, an ancient gluten free grain<\/strong><\/span><\/h2>\n

What is this product that not even the Word spellcheck recognises as a term of the English language? It is an ancient gluten free grain<\/strong> that has been cultivated in Africa for over 5,000 years, yet only in 2018 the EFSA<\/a> published its favourable opinion for the import and sale of this product, which is considered novel food as it has never before entered Europe.<\/p>\n

It comes with such small grains that when I received the package to test and taste it, I thought I had been sent a flour!<\/p>\n

Fonio is in some ways similar to millet, with an even milder flavour<\/strong>, but less sweet. From a nutritional point of view, it is a small marvel as it is rich in micronutrients, particularly iron and zinc, as well as essential amino acids not found in other cereals or pseudocereals. Its carbohydrate content is 74.4g per 100g of product<\/strong>, so very similar to other cereals, but it has a lower glycaemic index due to the presence of fibre and the absence of simple sugars, making it a valuable ally of ours.<\/p>\n

The other element of great interest is the fact that this food grows on arid land with very little need for water<\/strong>, making it ideal for a world in which desertification and water scarcity are becoming increasingly urgent. I have to admit that I also like the idea of adding a new and environmentally sustainable member to the gluten free cereal family.<\/p>\n

Fonio in the kitchen<\/strong><\/span><\/h2>\n

On a purely gastronomic level, my surprise and satisfaction was mildness. These patties are an irresistible finger food and the almost ‘neutral’ taste of fonio, which can be somewhat compared to the ‘neutral’ taste of wheat, makes it suitable for so many preparations: in addition to crackers in which fonio has passed the test with flying colours, my next experiments will be bread and cakes, so I will keep you updated!<\/p>\n

While waiting for it to be distributed in the various channels, those of you who want to learn more, taste and experience it, it will soon be on sale directly from the website of Ob\u00e0 Food<\/strong><\/a>.<\/p>\n

While waiting to try fonio, you can replace it with millet when preparing these patties. Or try my Couscous patties<\/a>.<\/p>\n

Happy experimentation and bon appetit!<\/p>\n

Fonio patties<\/strong><\/span><\/h1>\n

18.82g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients<\/strong><\/span><\/h2>\n