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GHANA 2024. Chef Binta's story: An Ancient Grain for a better and sustainable future

2024 GHANA. Chef Binta's story: An Ancient Grain for a better and sustainable future (CLEAN)

اسمي Fatmata Binta، وأنا طاهية. GHANA 2024.

GHANA 2024. La historia de la Chef Binta: Un grano ancestral para un futuro mejor y sostenible.

GHANA 2024. L'histoire de la cheffe Binta : une céréale ancienne pour un avenir meilleur et durable.

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GHANA 2024. Chef Binta's story: An Ancient Grain for a better and sustainable future

Fatmata Binta, an acclaimed chef, works with FAO to empower women fonio producers in Chereponi, North-Eastern Ghana through good agricultural practices for better production, better nutrition, better environment and a better life.

Born in Sierra Lione, Chef Binta is the first African to receive the Basque Culinary World Prize in 2022 for her work to promote Fulani cuisine, including fonio. Chef Binta is using the prize money to set up the Fulani Kitchen Foundation supporting women farmers and their cultivation of fonio, a type of millet, as an additional source of income and a crop that is resilient to climate change.
[EN language version]

Language English

Duration 2m19s

Edit Version Full Mix

Video Type Field Story

Date 10/09/2024 4:45 PM

File size 644.29 MB

Unique ID UF18Q84

Production details and shotlist

UNFAO Source FAO Video

Script Fatmata Binta
Chef

“So for me, fonio is very, it's very personal.
My name is Fatmata Binta, I'm a chef.
I come from a tribe called the Fulanis.
It's the largest nomadic tribe in Africa.

These days we talk a lot about food loss.
We talk about hunger.
We talk about climate change.
And I see fonio as a solution.
I call it the iconic grain.

Fonio is a very special grain.
It's a tiny grain.
It's very nutritious
and delicious.
It's also indigenous to Africa.
It's very easy to grow,
and also thrives in drought areas,
all arid areas.

I've spent a lot of time traveling across Africa
learning about indigenous knowledge
and techniques from indigenous women.
And I think it shapes me a lot as a chef.

The sourcing and growing of fonio in this community
has impacted these women greatly because the more they grow fonio,
the more they sell it, you know.
More collaboration, more skills we transfer here
from one generation to another.
They are able to feed their families, able
to put their kids through school.
It tackles all the areas of better
production, better
nutrition, better environment
and better lives.

I believe in creating opportunities
for women in these rural communities.

This collaboration between FAO and I has been very impactful,
I’m just looking forward to it growing from here”.

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