Pierre Thiam

Mafé is the name for peanut sauce in Senegal. To me, it is the ultimate comfort food and one of my favorite sauces to eat with fonio. I like it mildly spicy. You can add chopped okra, which adds a bit more rich, thick texture to the sauce. Here, I serve it simply with lamb chops and grilled asparagus, but mafé is a versatile sauce so the choice of meat and vegetables can vary. This particular recipe was inspired by a dish prepared by Mañima Camara when I visited her in Hainou Salam, a lush and peaceful hamlet located in Sedhiou in South Senegal, a region that is considered the breadbasket of Senegal.

Fonio is excellent for breakfast: It is easy to digest and slowly releases energy in your body throughout the day. The choice of fruits is up to you; feel free to substitute those in the recipe with your favorite seasonal fresh fruits. The brown butter is also optional, though it will definitely add a rich, nutty flavor to your breakfast.

Bursting with fresh herbs, lemon, and mango, and super easy to throw together, this healthy grain salad would make a great addition to picnics or potlucks.

Fonio (Digitaria exilis) has been grown in West Africa for centuries. For a long time, it was of marginal importance as a cereal due to its small seeds, but is now the object of renewed interest as consumers begin to recognize its flavor and nutritional qualities.