Fonio is drought resistant, climate resilient, matures in the blink of an eye, and a gluten-free, nutritional powerhouse! But you may have never heard of it. Chef Pierre Thiam is the first guest of #TheStarIngredient podcast and shows us how cooking can make for a better world.
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00:00 I don't really know what I'm seeing now.
00:03 This is a bowl.
00:05 Well, I can see small grains.
00:09 It also looks a bit wet.
00:11 A small bowl.
00:13 It's white, it's very dense.
00:17 I see something which looks like a bit that we eat a lot in Hungary.
00:23 And it's like potato cream, very similar.
00:27 To be honest, it doesn't look very, very tasty, but I'm going to try.
00:31 I'm still trying to get the taste here now.
00:39 It tastes of something that I've had before in Nigeria.
00:47 No, I don't think it's similar to anything we have in Bolivia.
00:50 Like a pasta or something.
00:53 It's very dense, you know, it's like semolina.
00:57 It makes me think, for example, when you mix water and wheat.
01:04 But it doesn't have a lot of taste, so I think that maybe if you cook it with meat or with vegetables.
01:09 I would definitely get some cocoa powder or cinnamon and sugar with it.
01:16 Ponyo.
01:18 I like it.
01:21 [Music]
01:25 (upbeat music)
01:27 [BLANK_AUDIO]