Is Fonio the New—and Improved—Quinoa?

With the help of chef-entrepreneur Pierre Thiam, this ancient grain from West Africa is poised for a comeback

Fonio cooks up light and fluffy, a versatile ingredient to fold into a variety of dishes. Courtesy of Yolélé Foods

Prior to the spring release of the schedule for the third annual Slow Food Nations (SFN) conference, held mid-July in Denver, Colorado, I had never heard of fonio. No doubt very few people outside the farming communities in the Sahel region of Africa, where the ancient grain is grown, ever have. But as the founder of Yolélé Foods, Pierre Thiam is working tirelessly to change all that—and soon.

Pierre Thiam. Courtesy of Yolélé Foods