The Fonio Cookbook: An Ancient Grain Rediscovered by Pierre Thiam

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Notes about this book

  • mjes on August 24, 2021

    Fonio steamed with okra (foyo) (pg 65) is a simple grain and vegetable dish from Mali, Guinea, and Burkino Faso. I used it as a starting dish to get familar with fonio grain. It served that purpose quite nicely.

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  • ISBN 10 1891105698
  • ISBN 13 9781891105692
  • Published Nov 11 2019
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Lake Isle Press

Publishers Text

In this landmark cookbook, chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient "miracle grain" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Fonio Fritters with Sweet Potato and modern creations like Tamarind Roasted Chicken with Fonio and Fonio Seafood Paella. There are also numerous fonio dishes for breakfast and satisfying your sweet tooth, including Fonio and Plantain Pancakes and Fonio Chocolate Cake with Raspberry Coulis.

Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain.

Come along and discover this nutrient-rich ancient grain that's gaining incredible momentum in the western world and how it can replace any grain in your favorite dishes.



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