>>Don Wiss wrote:

Judy had written:

>Also, I'd love to get my hands on the West African grain, fonio.  I've tried
>unsuccessfully to find some.  No seed companies have any.  A New York Times
>article in April 1996 said it's one of the world's best-tasting grains, easy
>to grow in even poor soil, and highly nutritious.

Don replied:

>I sent in a search request to the celiac list. Found one hit: "Research
>Yields Underused Source of Food in Africa: Grains" New York Times April 23,
>1996. It highlights 5 gluten free, grains from Africa: pearl millet, fonio,
>African rice, sorghum and tef.

Judy said:

>> I've tried unsuccessfully to find some.

Don said:

>I stuck fonio in AltaVista and got 51 hits.

>One said: "Fonio. This indigenous West African plant is grown mainly on
>small farms for home use in porridge, soups, or couscous. It is probably
>the world's fastest maturing cereal..."

>I didn't really check very many links, but I don't think you will find it
>here. If someone did try to grow it in the US, you have to do it in some
>place with a climate like in West Africa.

Judy:

Thanks, Don, for looking.  If it grows so quickly, it could be grown in FL
or CA.  And, as The NY Times articles said it tastes great, and one of your
findings said it can be steamed [and I'm sure it can be sprouted], I sure
wish someone would either import it or grow it.