Our fonio brand
Findi by CAA
The African Agri-food Company is an innovative, dynamic, and socially responsible enterprise established since 2018. Already present in American and European markets, it specializes in sourcing, processing, cooking, packaging, and marketing fonio. Equipped with the world's first fully automated fonio processing unit with an annual capacity of 2400 tonnes, CAA naturally launches its own brand, Findi, with its first product being precooked fonio..
FINDI
A quality product
Recipy
Fonio Granola
Preparation : 5 min
Cooking : 25 min
Ingredients
- 100 g of precooked fonio
- 125 g of apricots (or dried fruits of your choice)
- 2 tbsp of chia seeds
- 40 g of walnut kernels (or nuts of your choice)
- ½ tsp of cardamom
- 70 ml of rapeseed or sunflower oil
- 50 ml of honey
PREPARATION
- Place the fonio in a microwave-safe bowl, cover with 1¾ volumes of water, add a knob of butter or the fat of your choice, then microwave for 2 minutes at 750 watts. Remove the bowl, stir gently with a fork (to avoid crushing the fonio), then microwave again for 2 minutes at 750 watts. The fonio is now ready; fluff it with a fork to separate and aerate it.
- Mix all the ingredients together.
- On a baking sheet lined with parchment paper, spread out the mixture.
- Bake in the oven at 160°C (320°F) for 15 minutes. Remove from the oven, mix with a fork, and then return to the oven for another 5 minutes.
- Let it cool, then store the granola in a dry, light-protected jar.
Recipy
Fonio with milk
4 people
Preparation : 10 min
Cooking : 20 minutes
Ingredients
- 200 g of fonio
- 60 g of sugar
- 800 ml of water
- A vanilla pod
Caramel (approximately 1 jar) :
- 150 g of sugar
- 3 drops of lemon juice
- 80 g of boiling water
- Fresh fruits (berries, sliced banana, etc.) for garnishing
- Nuts or seeds (chopped almonds, chia seeds, etc.) for garnishing
PREPARATION
Fonio with milk :
- Pour the milk, sugar, and scraped vanilla bean into a saucepan and bring to a boil. Then, add the fonio.
- Let it simmer over low heat for 20 minutes, stirring occasionally. Be careful to prevent the mixture from sticking to the bottom of the saucepan.
- Transfer from the saucepan and let cool in a dish before pouring into small pots, refrigerate for an hour
The caramel :
- Put the sugar and lemon in a heavy-bottomed saucepan and heat gently, tilting the saucepan as the sugar starts to melt to ensure even cooking.
- Once the sugar has completely melted and turned brown, remove from heat. Gradually add the boiling water, being careful of splatters, and stir with a spatula. Just before serving, pour the caramel over the fonio. Enjoy!
Recipy
Fonio tabbouleh
4 people
Preparation : 15 min
Cooking : 5 min
Ingredients
- 200 g of pre-cooked fonio
- 16 cherry tomatoes (or 240 g of diced tomatoes)
- 1 small cucumber
- 2 spring onions
- 1 bunch of mint
- 1 bunch of cilantro
- 1 bunch of parsley
- 1 organic lemon
- 3 tablespoons of olive oil
- salt
PREPARATION
- Place the fonio in a microwave-safe bowl, cover with ¾ volume of water, add a knob of butter or the fat of your choice, then microwave for 2 minutes at 750 watts. Remove the bowl, stir with a fork (to avoid crushing the fonio), then microwave again for 2 minutes at 750 watts. The fonio is ready; stir with a fork to separate and aerate it, and let it cool in a bowl.
- Rinse and cut the tomatoes into 6 quarters. Rinse the cucumber, remove the seeds, and cut it into cubes. Peel and finely chop the onions. Rinse the herbs, remove the stems, and finely chop the leaves.
- Add tomatoes, onions, herbs, and olive oil to the fonio. Wash the lemon, dry it, and finely grate half of its zest over the bowl. Cut it in half and squeeze its juice into the bowl. Mix well, season with salt and pepper, and let it sit in the fridge for a few hours.
Recipy
Fonio with shrimp, risotto style
4 people
Preparation : 5 min
Cooking : 15 min
Ingredients
- 250 g of pre-cooked fonio
- 1 onion
- 16 peeled pink shrimp
- 1 liter of vegetable broth
- 10 cl of white wine
- 60 g of freshly grated Parmesan cheese
- Olive oil
- Pepper
- Parsley
- Chorizo (optional)
PREPARATION
- Peel and thinly slice the onion. Sauté it in a casserole dish with a little olive oil.
- Pour the fonio and mix so that it becomes translucent. Add the white wine (optional).
- Pour in ladle by ladle the vegetable broth, mixing between each ladle until the liquid has evaporated.
- Once the fonio is cooked, add the parmesan. Pepper and mix.
- Bring a saucepan of water to a boil and immerse the shrimp in it for 3 minutes. Drain them afterwards.
- Place the slices of chorizo between two paper towels and heat them in the oven or microwave (30 seconds – repeat if necessary).
- Add the shrimp to the risotto, place the chorizo chips for decoration, and serve hot.
Recipy
Fonio Granola
Preparation : 5 min
Cooking : 25 min
Ingredients
- 100 g of precooked fonio
- 125 g of apricots (or dried fruits of your choice)
- 2 tbsp of chia seeds
- 40 g of walnut kernels (or nuts of your choice)
- ½ tsp of cardamom
- 70 ml of rapeseed or sunflower oil
- 50 ml of honey
PREPARATION
- Place the fonio in a microwave-safe bowl, cover with 1¾ volumes of water, add a knob of butter or the fat of your choice, then microwave for 2 minutes at 750 watts. Remove the bowl, stir gently with a fork (to avoid crushing the fonio), then microwave again for 2 minutes at 750 watts. The fonio is now ready; fluff it with a fork to separate and aerate it.
- Mix all the ingredients together.
- On a baking sheet lined with parchment paper, spread out the mixture.
- Bake in the oven at 160°C (320°F) for 15 minutes. Remove from the oven, mix with a fork, and then return to the oven for another 5 minutes.
- Let it cool, then store the granola in a dry, light-protected jar.
Recipy
Fonio with milk
4 people
Preparation : 10 min
Cooking : 20 minutes
Ingredients
- 200 g of fonio
- 60 g of sugar
- 800 ml of water
- A vanilla pod
Caramel (approximately 1 jar) :
- 150 g of sugar
- 3 drops of lemon juice
- 80 g of boiling water
- Fresh fruits (berries, sliced banana, etc.) for garnishing
- Nuts or seeds (chopped almonds, chia seeds, etc.) for garnishing
PREPARATION
Fonio with milk :
- Pour the milk, sugar, and scraped vanilla bean into a saucepan and bring to a boil. Then, add the fonio.
- Let it simmer over low heat for 20 minutes, stirring occasionally. Be careful to prevent the mixture from sticking to the bottom of the saucepan.
- Transfer from the saucepan and let cool in a dish before pouring into small pots, refrigerate for an hour
The caramel :
- Put the sugar and lemon in a heavy-bottomed saucepan and heat gently, tilting the saucepan as the sugar starts to melt to ensure even cooking.
- Once the sugar has completely melted and turned brown, remove from heat. Gradually add the boiling water, being careful of splatters, and stir with a spatula. Just before serving, pour the caramel over the fonio. Enjoy!
Recipy
Fonio tabbouleh
4 people
Preparation : 15 min
Cooking : 5 min
Ingredients
- 200 g of pre-cooked fonio
- 16 cherry tomatoes (or 240 g of diced tomatoes)
- 1 small cucumber
- 2 spring onions
- 1 bunch of mint
- 1 bunch of cilantro
- 1 bunch of parsley
- 1 organic lemon
- 3 tablespoons of olive oil
- salt
PREPARATION
- Place the fonio in a microwave-safe bowl, cover with ¾ volume of water, add a knob of butter or the fat of your choice, then microwave for 2 minutes at 750 watts. Remove the bowl, stir with a fork (to avoid crushing the fonio), then microwave again for 2 minutes at 750 watts. The fonio is ready; stir with a fork to separate and aerate it, and let it cool in a bowl.
- Rinse and cut the tomatoes into 6 quarters. Rinse the cucumber, remove the seeds, and cut it into cubes. Peel and finely chop the onions. Rinse the herbs, remove the stems, and finely chop the leaves.
- Add tomatoes, onions, herbs, and olive oil to the fonio. Wash the lemon, dry it, and finely grate half of its zest over the bowl. Cut it in half and squeeze its juice into the bowl. Mix well, season with salt and pepper, and let it sit in the fridge for a few hours.
Recette
Fonio with shrimp
4 people
Preparation : 5 min
Cooking : 15 min
Ingredients
- 250 g of pre-cooked fonio
- 1 onion
- 16 peeled pink shrimp
- 1 liter of vegetable broth
- 10 cl of white wine
- 60 g of freshly grated Parmesan cheese
- Olive oil
- Pepper
- Parsley
- Chorizo (optional)
PREPARATION
- Peel and thinly slice the onion. Sauté it in a casserole dish with a little olive oil.
- Pour the fonio and mix so that it becomes translucent. Add the white wine (optional).
- Pour in ladle by ladle the vegetable broth, mixing between each ladle until the liquid has evaporated.
- Once the fonio is cooked, add the parmesan. Pepper and mix.
- Bring a saucepan of water to a boil and immerse the shrimp in it for 3 minutes. Drain them afterwards.
- Place the slices of chorizo between two paper towels and heat them in the oven or microwave (30 seconds – repeat if necessary).
- Add the shrimp to the risotto, place the chorizo chips for decoration, and serve hot.
WHERE TO FIND US
Our Sales Points
Make the choice for health and convenience with Findi!
The 1kg and 2kg formats are exclusively dedicated to restaurant orders.
The 500g pre-cooked fonio is available and sold in Senegal at the following retail outlets:
L'épicerie
Rue Victor Hugo, Plateau
L'essentiel Supermarché
Mermoz
Hypermarché Exclusive
VDN & Yoff
Prix Doux
Yoff Océan
Ciel Oil
Direction 2SCIE, Kaolak, Pikine, Pout, Sebikotane, Thiaroye
Lekku-Fi
Touba
American Food Store
Almadies
La Petite Africaine
SICAP Baobab
Carrefour
Dakar
Supeco
Dakar
E-Shop
Findi is also available online !
#FINDI
Follow us on instagram
