Crisp, rectangular fonio chips, made from a West African heirloom grain, are the latest from Yolélé, a Brooklyn company that makes and sells African foods. There are four iterations: Afro-Funk, made with dawadawa (fermented locust beans) and ginger, are moderately spicy; Greens!, made with moringa and baobab, are tart; ruddy Yassa!, flavored with chile, onion and lime, are at once hot, sour and sweet; and plain sea salt, the lightest, are somewhat fragile. The company was founded by Pierre Thiam, a chef and fonio ambassador, and Philip Teverow, a specialty food expert.

Yolélé Fonio Chips, four bags, one flavor or variety pack, $20,

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.



Please enter your comment!
Please enter your name here