FORGET COUSCOUS & BROWN RICE, CHEF PIERRE THAIM IS BRINGING FONIO TO YOU
Book Launch of “The Fonio Cookbook: An Ancient Grain Rediscovered”
A Conversation between Pierre Thiam and Yaw Nyarko
Chef Pierre Thiam entered NYU Africa House with a smile in a room full of attendees who are excited to hear him speak on his latest new book, “The Fonio Cookbook: An Ancient Grain Rediscovered.” You may recognize him on Anthony Bourdain’s Parts Unknown or saw his TEDTalk in 2017 in Arusha, Tanzania, or you probably dine at Nok by Alara in Lagos, Nigeria or his newly fast-casual restaurant Teranga located in New York City. This New York City-based Senegalese Chef is best known for bringing West African cuisine to the global fine-dining stage. Throughout his career, he’s known as the culinary ambassador for promoting West African cooking and his heritage. His third cookbook is full of simple recipes that consist of traditional West African and modern creation dishes. Imagine eating Curried Butternut Squash Soup with Kale, Fonio Fritters with Sweet Potato, and Fonio Croquettes Stuffed with Shiitake Rof & Tamarind sauce.
Doesn’t it sound tasty?
Fonio known as po in Dogon country of Maili, findi in Senegambia, and acha in northern Nigeria, has a deep and cultural history dating back over 5,000 years. Fonio is a gluten-free ancient African super grain that’s great for your body and has higher nutritional benefits than other grains such as couscous and brown rice. Fonio is described as a tiny grain, roughly the size of quinoa, delicious with a slightly nutty taste.
©Goldman: Courtesy of NYU Photo Bureau
Since fonio is the latest grain to hit the market and has healthier benefits we can now say bye bye couscous or brown rice.
For more information stay connected with Chef Pierre Thiam
