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Basic Fonio | Pierre Thaim

This healthy, gluten-free grain can be used as a side in the same way you would use rice, couscous, or quinoa. These are two basic methods for steaming fonio. You can cook it in a steamer basket (the traditional way) or just in a pot on the stove. I’ve also had success cooking it in the rice cooker, if you have one (keep the ratio of fonio to water 1:1). You can always add a little bit of butter or oil to the fonio while cooking to keep the grains more separated, if you’d like. If you can’t find fonio, quinoa would make a good substitute." —Pierre Thiam

Steaming, the most common of the traditional methods of preparing fonio, is a foolproof way to avoid overcooking the grains, but cooking it on the stovetop is an easy alternative if you don’t have a double boiler. Adding oil is optional but if you do, the grains will have a richer, fluffier texture and will keep separated.

Raw fonio can be stored for up to 2 years in a sealed container or resealable plastic bag at room temperature or in the refrigerator. Cooked fonio can be kept refrigerated in a covered plastic or glass container for 2 to 3 days.

Makes 3 to 4 cups

Ingredients

1 cup uncooked fonio, rinsed and drained well

1 tsp salt

1 Tbsp vegetable peanut, or olive oil

1 tsp baobab leaf powder (lalo) mixed with ¼ cup water

3 ½ cups water plus ½ cup for sprinkling

Traditional Steamer Method One

Lalo, a powder made with dried baobab leaves, is used as a seasoning and a thickener in Senegal.

Preparation

Line the perforated steamer top of a double boiler with cheesecloth. Fill the bottom with 3 cups water and bring to a simmer.

Place the fonio in the top of the double boiler, cover and steam for about 15 minutes, until the fonio is light and fluffy.

Remove from heat. Fold in the oil and the baobab powder mixture. Fluff the fonio with a fork and mix in the salt.

Sprinkle the fonio evenly with the remaining ½ cup water, cover, and return to the heat for another 10 minutes or until the fonion grains are tender and fluffy. Fluff again with a fork and serve.

In a large bowl, wash the fonio grains (or quinoa) by submerging in warm water, swishing the grains around with your fingers, then pouring out and replacing the water several times until it runs clear. Drain well.

If using a steamer: place the fonio in the top of a steamer basket lined with a layer of damp cheesecloth. Set over simmering salted water, cover, and steam for about 15 minutes. Remove from the heat and fluff with a fork. Drizzle a few tablespoons of salted water over the fonio and steam again until the grains are completely tender, another 5 to 10 minutes. Fluff with a fork and

If not using a steamer: bring 1 cup of water to a boil in a medium pot. Stir in the cleaned raw fonio and 1 tablespoon of salt, cover tightly with the lid, and turn the heat to low. Cook for about 2 minutes, until the water is just absorbed. Turn off the heat and gently fluff with a fork, making sure you fluff the bottom where it’s wetter. Cover again for another 5 to 10 minutes, until tender.

Yield: 4 cups

#fonio #pierre thiam #james beard foundation

The chef Pierre Thiam plans to serve the foods and drinks of West Africa at a new restaurant in the Africa Center.

#teranga #pierre thiam #restaurants #african cuisine #nyc #harlem

Writers! Leave Yourself Open To Stories!

# PierreThiam #MondayBlogs

If you’ve been reading my blog for any length of time you know that I am a proponent of keeping yourself open to life, stories, and snippets of tales.

I recently heard this question asked of a West African chef, “How did you feel when you heard a fat, rich, white woman (cooking show) claim that her recipe had been handed down from generation to generation in her family? When actually the dish…

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#best selling authors #cooking #create #family histories #Pierre Thiam #storytelling #writing

Thoughts on the Boston Globe Travel Expo

As a Globe Correspondent, I was invited to attend the 10th Annual Boston Globe Travel Expo at the Seaport World Trade Center last weekend.

Cruises dominated the areas nearest the entrance and Aruba had a huge presence. All I could think was “Norovirus” and “Natalee Holloway”. I moved quickly past both.

I wanted to see what companies might be offering different travel experiences – who would be…