Step 1

Place 2/3 cup water and 1/4 cup dry uncooked fonio in a small saucepan and bring to a boil over high heat. Stir and reduce the heat to low. Cover and cook for 1 minute. Remove the saucepan from the heat and let the fonio steam covered for 5 minutes. Uncover and fluff the fonio with a fork, breaking up any large clumps. Transfer to a large plate or small rimmed baking sheet, spread into an even layer, and refrigerate until cold, about 30 minutes. Meanwhile, make the dipping sauce.

Step 2

Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Finely grate the zest of 2 medium limes (about 4 teaspoons). Juice the limes until you have 1/4 cup. Peel a 2-inch piece of ginger and coarsely chop until you have about 2 tablespoons. Trim the stems from 2 habanero peppers but them whole.

Step 3

Add 2 2/3 cups Greek yogurt and 1 teaspoon kosher salt. Process until the ginger and habanero are very finely chopped and the ingredients are blended, 30 to 60 seconds. Pour into a serving bowl and refrigerate until ready to serve.

Step 4

Clean and dry the food processor. Add the fonio, 1/4 cup fonio flour, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground mustard, and 1/4 teaspoon cayenne pepper. Pulse until combined and the consistency is similar to cornmeal, 12 to 15 (1-second) pulses. Transfer to a shallow bowl or pie plate.

Step 5

Beat 2 large eggs in a second shallow bowl with a fork. Bread 1 1/2 pounds colossal peeled and deveined shrimp one at a time: Dip in the eggs until coated and let the excess drip off. Place in the fonio mixture and turn to coat. Place in a single layer on a baking sheet.

Step 6

Heat 2 1/2 cups neutral oil in a large high-sided or cast iron skillet over medium-high heat until 375ºF. Meanwhile, fit a wire rack onto a second baking sheet.

Step 7

Fry the shrimp in batches of 5 to 6: Carefully add the shrimp to the hot oil. Fry (the fonio breading may pop occasionally) until golden brown all over, about 1 minute per side. Transfer to the rack and serve immediately with the dipping sauce.