Four cities for dev  


4Cities4Dev is funded by the European Union. The partners are four European cities led by Turin, and Slow Food.



Seven case studies in different African countries were identified as representative of the Slow Food approach, and they have been twinned with the partner cities.



Within the 4Cities4Dev project, the Fadiouth Island Salted Millet Couscous Presidium community in Senegal is supported by the city of Turin. A delegation from the city visited the Presidium in December 2011, and members of the community will attend Salone del Gusto/Terra Madre in Turin in October 2012.


Download a report from the visit to the Presidium by the City of Torino.


Launched in 2011 as part of a project with the United Nations Food and Agricultural Organization and financed by the Italian Ministry of Foreign Affairs Development Cooperation, the Presidium preserves an ancient, traditional and original product that links earth and sea.

The objective is to promote a revival of the cultivation and consumption of the local Sunnà millet, which have been declining in recent years, and increase awareness among local residents about the importance of keeping marine waters and beaches clean and unpolluted. This means the couscous can continue to be washed traditionally and safely.

While all the families on the island know how to prepare the salted couscous, there is currently no product suitable for sale and the island's restaurants don't serve it: perhaps because it is so commonly eaten among the locals, and in their opinion is not suitable for western palates.

The Presidium intends to work with a group of women on the island, providing them with the necessary equipment to produce high-quality couscous and to promote the resulting product on the local and international market.



The African savanna is the most likely birthplace of the human race, and also where grains were first harvested for consumption. Still today, more than sixty varieties of wild cereals are harvested and consumed, as well as many domesticated species such as rice, millet and fonio.

Salted millet couscous from Fadiouth Island is the result of the union of traditional grains, cultivated since time immemorial in the inland areas, and the sea.

Situated just off the mainland, Fadiouth is made entirely of seashells and the island's village can be reached from Joal (150 km south of Dakar) along a long wooden footbridge. The Seerer, the indigenous people who live here, have always been the main producers of Sunnà millet and make their living from agriculture and fishing in the sea and lagoon.

The production process for salted couscous is long and laborious, requiring at least two days to obtain a quality product. After finishing their domestic chores, the women come together in the evening to prepare the millet to make the flour. The grain is husked in a wooden mortar, sifted and washed in the sea. It is then ground (using electric mills or by hand) and the resulting flour is dampened with seawater and worked by hand to turn it into tiny couscous pellets, which are covered with the dry flour to keep them from sticking and then sifted.

This process continues until all of the flour has been turned into tiny beads of couscous, which are then stored in traditional gourds, covered with a cloth and left to ferment overnight. In the morning the women add powdered baobab leaves, used as a binder, and then cook the couscous.

Currently, Fadiouth couscous is only consumed and sold locally, and generally while still fresh. The most typical local dish is salted couscous with a sauce of mangrove flowers, peanuts and meat or shellfish.


The 4Cities4Dev films about Slow Food Presidia

Pokot Ash Yoghurt - Kenya

Harenna Forest Wild Coffee - Ethiopia

Fadiouth Island Salted Millet Couscous - Senegal


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