The fonio grain is an ancient ingredient that is relatively unknown globally. Readily available "in the southern edge of the Sahel of sub-Saharan Africa," it is rich in protein, fiber, and iron, as well as gluten-free. The fonio grain is being introduced to the rest of the world through Chef Pierre Thiam who embraces multiple culinary projects, including a catering service, a newly opened restaurant in Harlem's Africa Center named 'Teranga,' and even a TED talk with over one million views about the aforementioned ingredient. Thus, the professional brings culinary knowledge and authentic food to the western world.
Moreover, Pierre Thiam expands on the fonio grain and native West African Cuisine through private or group cooking classes, as well as travel and tours where individuals can "join Pierre on his next culinary journey."
African-Inspired Catering Experiences
Pierre Thiam Pioneers Cuisine That Boasts the Fonio Grain
Trend Themes
1. Fonio Grain Utilization - Restaurants, catering and food services can incorporate this ancient, protein-rich and gluten-free grain into their menus, providing a unique culinary experience for customers.
2. Authentic African Cuisine - Emerging opportunity for restaurants and food services to capitalize on authentic West African cuisine and ingredients, providing a competitive advantage and potential differentiation.
3. Culinary Tourism - Developing trend of culinary travel and tours, offering an engaging and informative experience that introduces individuals to new ingredients and techniques, providing a potentially untapped market.
Industry Implications
1. Food Service - Food service providers in the hospitality industry have the opportunity to introduce their customers to authentic African cuisine and the nutritious fonio grain, providing their customers with unique culinary experiences.
2. Culinary Education - Private or group cooking classes that feature the fonio grain and West African cuisine are an emerging trend, providing opportunities for chefs and instructors to share new techniques and culinary insights with their students.
3. Tourism - Culinary travel and tours can provide a new opportunity for tourism providers to offer an engaging and educational travel experience that introduces travelers to new cultures and cuisines, potentially expanding their target market.