THE CONCEPT

A Taste of Foutta Djallon is a series of dining experiences that celebrate the culinary traditions of the nomadic Fulani people. The 2019 tour will take place in select cities in North America, Europe and West Africa. The tour will consist of 4 types of events:

A. Meet the Chef | Tasting Menu
A moderated conversation with Chef Fatmata Binta. Fulani hors d'oeuvres served.

B. Family Style Dinner
Seated dinner with all meals served for sharing.

C. Signature 'Dine on a Mat' Experience

Flagship event of the tour, dining will include seating on a mat. Comfortable clothing recommended.

D. Chef Masterclass [Intimate Cooking Class]
A cooking class with Chef Binta. Learn the techniques of Fulani cuisine with a modern twist.

THE FULANI

THE PEOPLE

The Fulani tribe is found in the western part of West Africa, from Senegambia, to Chad in the east (some groups reaching as far as the Nile River in Sudan and Ethiopia). The largest concentrations are however found in Nigeria, Guinea, Sierra Leone, Mali, Ivory Coast, Cameroon, Guinea Bissau, Burkina Faso and Ghana. A significant proportion of the Fulani, an estimated 12 to 13 million, are pastoralists, making them the ethnic group with the largest nomadic pastoral community in the world.

 

THE CUISINE

The cuisine is mainly derived from cattle and includes products like yogurt, milk, butter and meat. Other staples include porridge, groundnuts (peanuts); starches like sorghum, fonio, corn; a popular local rice called “nyiiri” which they eat with leafy soups (“haako”) made from onions, peppers, vegetables and sun-dried root vegetables dishes.

 

THE FOOD TRADITIONS

The Fulani believe in self sustenance and as such you will find many of them cultivating vegetables and crops in their backyards, which they call “soontureh” . They also produce their own organic fertilizer by digging a pit (“ngieka laiedi”) in their backyards and use for composting.

SAMPLE MENU

*For illustrative purposes only. Subject to change.

Vegan, Vegetarian, Gluten-Free options available.

TASTING MENU

 

Fonio Salad
fonio, apples, cashew nuts, tomatoes, avocado, herbs, special dressing

Plantain Waagashi Millefeulle
aromatic cow’s butter, tomato confit, plantain candy, plantain chips, spiced waagashi

Millet Churros in Gold Coast Chocolate
millet churros, sweet minted hot chocolate dip

Coconut Kanya paired with avocado ice cream
gari, groundnut paste, coconut flakes, avocado

Koutti in Yaji Dust
deep fried cassava shavings, yaji spice

FAMILY STYLE DINNER

Millet Mango Salad

Groundnut Paste Red Red
black eye peas, groundnut paste, northern Hausa spices, dried shrimps, kelewele

Fulani Mafe with Char-Roasted Sweet Potatoes
beef, vegetables, stew, charcoal roasted baby sweet potatoes

Mano River Jollof

Suya Chicken

Grouper wrapped in Banana Leaves

Groundnut Rice Porridge

DINE ON A MAT

Sun Dried Corn balls in Lemon Syrup (Mboirie)

Guinea Street Bantu in Spicy Lime Soup

Shea Butter Chicken

Mbaachu with Cow’s Head

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Corn with Fermented Milk, Fulani Style (Lachirie eh corssan)

Fura da Nono Ice Cream

Kinkeliba Bush Tea (Senegal)

Tea Masala (Kenya)

Ginger Beer (Sierra Leone)

THE MUSIC

 

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