Book Launch of “The Fonio Cookbook: An Ancient Grain Rediscovered”
A Conversation between Pierre Thiam and Yaw Nyarko
Images from the book launch.
©Goldman: Courtesy of NYU Photo Bureau
Overview:
Image of book cover.
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.
At this event, Pierre Thiam introduced his recently launched book alongside Yaw Nyarko, NYU Professor of Economics and Director of NYU Africa House, who spoke about his research with smallholder farmers to better understand how improved markets for agricultural commodities can transform the agricultural value. This included his current research evaluating the implementation of the Ghana Commodities Exchange.
The event was catered by Pierre's restaurant, Teranga. Inspired by traditional African home cooking, Teranga's menu highlights ancient, nutrient-dense crops that have been cultivated in Africa for centuries. They thoughtfully source their ingredients in collaboration with smallholder farmers in Africa and local producers in America.
Date: Thursday, February 6, 2020
Time: 7:00 PM - 8:30 PM
(Doors open at 6:30 pm)
Venue: 14A Washington Mews, NY 10003
Speakers:
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa. His newest cookbook, The Fonio Cookbook, was published in October 2019.
Yaw Nyarko is a Professor of Economics at New York University (NYU) and the Director of NYU Africa House, the Center for Technology and Economic Development (CTED), and Co-Director of the Development Research Institute (DRI).
Book Reviews:
“In The Fonio Cookbook, you will not only be introduced to some very tasty recipes, but also gain wonderful insights into the history of this grain.“
—Daniel Boulud, chef and restaurateur
“Chef Pierre Thiam, in his unceasing efforts to bring African cuisine to a global audience, expounds on the virtues of fonio -- one of the most ancient and beloved grains. Once again, a humble ingredient has found its rightful place amongst the celebrated staples of global cuisine.”
—Kehinde Wiley, artist
“Grains are at the core of every food culture. This important work sheds light on an undervalued and versatile African grain.”
—René Redzepi, chef and co-owner of Noma
“In The Fonio Cookbook, Senegal's culinary ambassador, Pierre Thiam, introduces readers to a grain that is native to West Africa's Sahel region. In this beautifully-illustrated tome, Thiam demystifies fonio and brings it into the 21st century, proving that it is indeed a grain for the ages; simultaneously a reminder of history and a hope for the future.”
—Jessica B. Harris, culinary historian and author
Images from the book.
Images: ©Bartos