A few weeks ago I had the opportunity to try Senegalese food for the first time.

My favorite dish was this Lamb stew with Fonio, a protein-rich grain produced in Senegal and West Africa. Fonio is similar in appearance to quinoa but this grain is smaller in size, has a crunchier texture and a nuttier flavor. I recommend eating Fonio along with something liquidy like I did because Fonio can feel very dry in the mouth and be difficult to swallow when eaten by itself. I would definitely make Fonio at home (If I ever see it in the supermarket) because it easier and faster to cook than quinoa, have a similar nutrient content and cheaper.