Funio

4 03 2013

Funio is an incredibly nutritous grain grown here in the South of Senegal. It is related to the millet family and tastes a little bit like quinoa, but has more of a couscous consistency. Here in Senegal it is often served with a simple onion tomatoe and meat sauce. If you want to defy tradition, I like to eat it with sauteed vegetables for a healthier-than-rice-salad option. Perhaps use it as a substitute for couscous in tabouleh?

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In Kedougou, you can buy it at many of the beautiques. You can also buy it sometimes in the market, but if you get the pre-packaged kind it is cleaner and takes less prep-work. After the funyo is clean, proceed by cooking it in the following manner:

(This is for 1 package of Funio (about 1k), it serves 10-15 people).

1. Add hot water (2-3 cups or half a liter or 3/4 tin cup) it expands. let sit 3-5 minutes.

2. Steam for about 30 minutes until spongy

3. Add 2 cups of water plus 1 cup of salty water (1-2 tsp salt). in total 3/4 tin cup of water. Let sit for 3-5 minutes it will expand and become lighter.

4. Steam again for about 30 minutes

5. Add 1 cup of oil or butter and stir

6. Enjoy!

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