Inspired by ancient grains cultivated throughout Africa.
Brown Rice is a good source of protein, fibre and B-vitamins. Sprouted brown rice has a sweeter, more delicate taste and a softer texture than regular brown rice.
Sorghum is a staple in African diets to this day. It doesn’t have a hull that must be removed, so it retains all of its whole grain nutrients. Sprouted sorghum has a reduced cook time, allowing the unique opportunity to blend it with grains it otherwise could not be cooked with.
Millet has been consumed by humans for over 7,000 years; it is a favoured crop in Africa due to its ability to grow in dry, high temperature conditions. Sprouting millet gives it a delicate texture and enhances its naturally sweet flavour.
Teff is a small but mighty seed that originated in Ethiopia in about 4000-1000 B.C.E. It is high in fibre and is a good source of manganese.
Fonio is a rare grain from West Africa. It was traditionally prepared as a porridge, but can also be used in salads, soups and side dishes.