Baobab, Moringa, Fonio. Your Grandmother Did Not Call Them Superfoods. She Just Called Them Dinner.

Baobab is in health food stores now. Moringa is in supplements. Fonio is showing up in restaurants that charge too much for it.

People in West Africa have been eating these things their whole lives. Your grandmother was not doing a wellness routine. She was just cooking.

Here is what these ingredients actually are, what they do, and how to use them. No supplements required.

Baobab — The One That Was Always in the Kitchen

The baobab tree grows across West and Central Africa. The fruit has been used for centuries — in drinks, porridges, and everyday cooking. It is very high in vitamin C, high in fiber, and has a natural tangy flavor that works well in both sweet and savory things.

You do not need to order it online. We have baobab powder in store.

Try it: Stir a spoonful into yogurt in the morning. Mix it into a smoothie. Add it to oatmeal. The flavor is tart and slightly citrusy. Start with a small amount and go from there.

Moringa — The Green Powder That Actually Earns It

Moringa leaves come from a tree that grows across tropical Africa. The leaves are dried and ground into a fine green powder that is genuinely dense with nutrients — vitamins A, C, and E, iron, calcium, and protein. It has a mild earthy taste that blends easily into things without taking over.

We carry moringa powder at Marché EHI.

Try it: Add a teaspoon to a smoothie. Stir it into scrambled eggs. Mix it into a homemade pesto with basil, garlic, olive oil, and a little Parmesan. Toss with pasta. It sounds unusual. It works. 

Fonio — The Ancient Grain Worth Knowing

Fonio is one of the oldest cultivated grains in Africa. It is tiny, cooks fast, and has a light nutty flavor. Gluten-free, rich in amino acids, and easier to digest than most grains. It has been a staple in parts of West Africa for thousands of years.

Try it: Cook it like couscous or rice — roughly two parts water to one part fonio, simmered until absorbed. Serve it alongside a stew or use it as a base the way you would use rice. It also works well stirred into soups for extra body.

Three Simple Ways to Start Using These This Week

Baobab smoothie — Blend one banana, a handful of mixed berries, a tablespoon of baobab powder, and half a cup of yogurt. Pour into a bowl. Add granola on top if you want something more filling. That is breakfast done.

Moringa pesto pasta — Blend two cups of fresh basil, two garlic cloves, half a cup of olive oil, two tablespoons of moringa powder, and a little Parmesan. Toss with whatever pasta you have. Fast, green, and genuinely good.

Fonio stir fry — Cook one cup of fonio and set aside. In a pan with sesame oil, fry minced ginger and garlic, then add whatever vegetables you have — peppers, broccoli, carrots. Add the fonio and a splash of soy sauce. Toss. Done in under twenty minutes.

These are not new discoveries. They are ingredients that have always existed. We stock them because our community has always used them — not because they became trendy.

Come find them at Marché EHI, 1201 90th Avenue, LaSalle, Montreal. Or shop online at Marcheehi.com.