Recipes & more
Wonderful breads can be baked from the millet species Fonio. Whether aromatic Fonio sourdough bread with a nutty flavour or gluten-free bread made from your own Fonio starter - Fonio is the basis for these delicious bread recipes. Recipe from Alexis Görtz, Edible Alchemy
Pilau fonio – a West African ingredient meets East African cuisine. Pilau is a traditional dish from Tanzanian cuisine. It is a particularly popular choice for serving on holidays like Christmas and is normally prepared with rice. But fonio is also wonderfully suited. Cinnamon, cardamom, pepper, allspice and a pinch of ginger transform the fonio into a veritable explosion of flavour. Recipe by Velvet & Vinegar, whose husband comes from Tanzania.
Savoury medallions with fonio and parsnip. A real treat in combination with the peanut dressing, warm as well as cold. Recipe by Nicole, Lila Karotte
Grapefruit pairs well with fish, like in this recipe for pan seared Arctic char fillets with crispy skin. Recipe by Sophia Schillik, cucinapiccina
This Mediterranean pasta dish is quick to prepare and uses just 5 ingredients. Recipe by Beau Schenk, Keukenmeid
A hearty dish with peas and lots of vegetables. Martin provided us with this recipe that he developed himself. Martin Bokonon-Ganta used to work in the gebana warehouse and is originally from Benin. He grew up in the countryside in a large family. They lived mainly on what nature gave them, including various tubers and root crops as well as cereals. From an early age, he was regularly in the kitchen and thus learned how to prepare traditional dishes for the whole family. He shared with us his recipe for a milk fonio with vanilla.
Not only is this moist and refreshing cake stunning to look at, it's also a delicious treat with a lovely meringue topping. Recipe by Louise, genèveetmoi
Our real oranges play the starring role in this five-course menu – from orange and quinoa salad to orange and chocolate mousse. All the recipes were provided to us by Inés Lauber from Studio Inés Lauber.
This recipe enables you to preserve oranges for up to a year. The salt makes the fruit ferment and develop a tangy, bitter flavour. Recipe by Inés Lauber from Studio Inés Lauber
This recipe allows you to make full use of the orange peel and enjoy the flavour well beyond the end of the season. As a condiment, orange peel paste adds a fruity note to dishes. Recipe by Inés Lauber from Studio Inés Lauber
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