It is used widely throughout West Africa—much like miso in East Asia, it is made from the boiled seed, which is then fermented. Thiakry ancient grain is protein-rich and grows well in arid conditions, and no pesticides are needed for its cultivation.
In Senegal, where it’s part of local customs and traditions, fonio is used in breakfast, lunch, and dinner dishes. Because Senegal borders the Atlantic Ocean, fish is very important in Senegalese cooking. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea.
Tea, known as attaya, is served in a ritualistic fashion. Rice is later added to the mix giving it a reddish look. Thiébou yapp or chebu yap—”The Rice of Meat. Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. Thiébou guinar or chebu ginaar—”The Rice of Chicken.
