Fonio, a West African Grain, Is the Star of a Brooklyn Talk

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One of the ancient grains that has not made it into your granola yet is fonio, a finely textured high-protein member of the millet family. The West African grain can be used for soups and baking, in porridge or as a starch like polenta. Pierre Thiam, a chef and a native of Senegal, will discuss its usage and demonstrate African cooking at the Museum of Food and Drink in Brooklyn: African Culinary Traditions, $30, Thursday, from 6:30 to 8 p.m. at the Museum of Food and Drink, 62 Bayard Street (Lorimer Street), Williamsburg, Brooklyn, 718-387-2845,