Shipetaukin Fonio for Tabbouleh - Gluten Free - Vegan - Non GMO - Fonio African Supergrain - Substitute for Bulgur (28 Ounces)

Flavor and consistency is like grits. I really like it. It can be cooked as a breakfast cereal, added as a side of rice, or cooked as grits. It’s also very healthy especially for pregnant moms as tonic is high in folate!

The raw grain smelled unappealing. The size of the grain is so small, it’s difficult to deal with, and it tasted as bad as it smelled. I don’t like to throw food away, but the rest of it is definitely going in the compost heap!

I tried this as an alternative to bulgar wheat for tabboule and it worked fairly well, but the grain is really small so it didn’t have the texture that I wanted. For size comparison, think of a smaller version of quinoa.

I was a bit dissapointed by this. It's marketed as a substitute for Bulgur Wheat in Tabbuleh salad, but I honestly don't see any real similarities. It's a very, very tiny grain. A pile of the grains look more like sand than grain. I've included a picture of the Fonio next to a pile of Quinoa for size comparison. I feel like if you tried to mix this into tabbuleh it would completely vanish into the parsley due to the grain's tiny size. I really don't understand why this is being marketed as a substitute for something that is so different instead of just playing up the natural benefits and uses of fonio. I wasn't a fan of the texture as the grains are very tiny, but the flavor is extremely mild, and would pair nicely with almost any flavor that you would want to add to it. I would be a lot happier with the product if they weren't marketing it as something that it's not, but instead played up the health benefits and versatility of Fonio.

This one is a bit too pricey for me on a routine basis, but I do not have celiac or any sort of gluten sensitivity, so I don't need to buy a product like this. That being said there are some pros. It is non-GMO. Not organic, but still a step up in the world as far as I am concerned. The flavor is pretty good in taboulleh, but I think the texture is just a bit off, and that matters to me. IF you are a big texture person, this may be a let down in taboulleh, but it is fantastic as porridge. I love porridge, and I find the flavor to be mild, bordering on bland as porridge is, but easily doctored. IT keeps me full for a long time in the mornings and allows me to get all my stuff done before I am hungry again!

The precooked fonio is the exact same product listed by this company as a porridge. I didn’t care as much for that, but the recipe on the back of this package was more enticing. I do like bulgu wheat, especially when used in a tabbouleh salad. The recipe for tabbouleh is on the back of the package. I like the fact that the fonio is a gluten-free alternative to Bulgar. I don’t have celiac disease, but do have several friends who are dealing with the issue.I tried the recipe, but altered it ever so slightly. Instead of adding parsley, I added cilantro for added taste. Admittedly, I do prefer the bulgur, but the fonio was actually a good substitute. It is quite easy to prepare and does have a nice taste. When I prepared it as a porridge, I was disappointed as the purported nutty taste was missing. If there is a nutty taste, I’m still missing it, but the tabbouleh-like recipe is decent.I’m primarily on a plant-based diet and do like to try new products. This bulgur wheat substitute is listed as non-GMO, vegan, and Kosher. For the price I most certainly would have expected to see a USDA organic seal, but it wasn’t to be found. This is a product of Africa and distributed by a Texas company. Because of the smallish quantity and same product, different label, only a three-and-a-half-star product, rounded up to four.INGREDIENTS:Par-cooked FonioNUTRITION FACTS (abbreviated):Serving Size: 1.4 cup (45g)Servings Per Container: 18Amount Per Serving: ¼ cupCalories: 160Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 15mgTotal Carbohydrates: 1.3%Dietary Fiber 4%Total Sugars 0gProtein 3g

Great gluten free food option. Very easy to prepare.

I have been avoiding wheat for various reasons doe to sensitivities. It is August when I am writing this which means our tomatoes, cucumbers, green onions and parsley are at their peek. That means it is Tabbouleh time! I spell it all different ways because it is spelled all different ways. LOL.WHAT IS THIS LIKE?This is so tiny, I thought they must be nuts of they think I am going to like it in Tabbouleh. It is just about as small as teff, if you have had that. If not, well it is bigger than sand, which is not saying much.HOW DID I COOK IT?We cooked it on the directions, and left it in the pan to absorb water. I find you can put a tiny bit more in it than called for. Ours absorbed it all up. If you notice, the grain is already parboiled so it takes very little cooking.HOW DID WE MAKE THE TABBOULI?I put tomatoes, olive oil, fresh mint, parsley, cucumber, onion, olive oil, lemon juice, and real salt in the food processor and chopped it up stopping before it was total mush. Then I mixed it in with the grain and let it sit for about 10 minutes.HOW DID IT TASTE/PERFORM?OMG I am in LOVE with this stuff. It is more like using the fine bulghur which is often used for tabbouli. The flavor is fabulous. The addition of the fresh vegetables and all rounds it out perfectly. We made a huge pan of this, and it was all gone very quickly.THE BOTTOM LINEI want to buy this in bulk, man. It is fabulous stuff. I have been on the antifungal way of eating (similar to paleo or keto) and this grain opens up tabbouleh in a whole new way.MY RATINGFIVE STARS. I will buy this again no question. It feels nice to be able to have tabbouleh again and not be concerned about having reactions or problems from wheat. I am really really thrilled about this. I think it even tastes better.