Senegalese Chef Puts Supergrain on New York Menus to Boost African Farmers

A gluten-free grain that grows in Africa's impoverished and semi-arid Sahel region is taking off as a health food in New York, the Senegalese chef who masterminded its revival said Monday, outlining plans to almost double production by 2023. Pierre Thiam began exporting fonio to New York last year, hoping to help smallholder communities in the Sahel, which stretches from Mauritania and Mali in the west to Sudan and Eritrea in the east and is home to more than 100 million...

© La Voix de l'Amérique - lundi 24 septembre 2018