It differs from other known cereals by its composition of sulfur amino acids and methionine, which are essential for our health. Naturally gluten-free, precooked fonio is easy to prepare and adapts to all cooking styles and culinary preparations.
Known in several West African countries, this delicious dessert is called tiakry in Senegal, while in Ivory Coast, Mali and Guinea it is known under the name of Déguè. Thiakry grains are obtained after rolling millet and corn flour and steaming
