Bag of grains

Look what I brought back from Paris.

You thought couscous was couscous, but I’ve found millet couscous from Senegal and cassava couscous from Ivory Coast.  Plus another wonderful African grain from Mali- Fonio- one of Africa’s oldest, they say. But, oh! How to cook them?

All the packages have cooking instructions, boil/steam with knob of butter.. but I want to scrape the bottom of the barrel, get the best out of these grains, so the next few weeks I’ll be cooking away. Ideas and suggestions- most welcome.

Attieke- cassava couscous from Ivory Coast, Millet couscous from Senegal
 and Fonio from Mali