Fonio: the next quinoa in the US?
Dakar to New York Foodies in New York City are on the cusp of discovering an ancient West African super grain called Fonio, thanks to Pierre Thiam, a Senegalese chef. High in protein and gluten free, the tiny grain has everything to seduce health conscious food lovers. But the lengthy processing time needed to hull the grain has meant local producers in Senegal - amongst others - all but stopped cultivating it. Our correspondent Emmanuelle Landais met with the chef and the engineer who are bringing Fonio back.