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?
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