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Thiakry — millet couscous in sweet soured milk, sold in the sachet it is eaten from
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🇸🇳 SenegalesePhoto: Atamari · CC BY-SA 3.0 ↗

Thiakry

A cold dessert of steamed millet couscous folded into sweetened, soured milk with vanilla and nutmeg — grainy, cool and lightly tangy, eaten from a bowl with a spoon.

Source

Recipe by Senegalese home kitchens · 🏺 Traditional · Everyday Senegalese cooking — the one-pot rice-and-fish table of Dakar and the coast, built on onions, lemon, chilli and groundnuts.

Senegalese · sweet millet dish — An ownerless traditional dish, so no cook is credited. The cited article (canonical title 'Chakery') confirms thiakry — bodé in Fulani, dèguè in Bambara — as a sweet millet couscous dish of West Africa made with soured milk or yoghurt. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Moya’s Kitchen Shalou CuisineDash of Dalinda
⏱ 40 min🍽 4 servings🔥 290 kcal🇸🇳 Senegal
HalalVegetarianNut-free

Steps

  1. Sprinkle the millet couscous with a few tablespoons of water and rub it between your palms so the grains separate, then steam it for 20 minutes over simmering water.

    💡 Steam, do not boil. Boiled millet couscous turns to porridge and the whole texture of thiakry is lost.

  2. Spread the steamed grains on a tray, break up any lumps with a fork and let them cool completely.

  3. Whisk the yoghurt, soured milk, condensed milk, vanilla, nutmeg and salt until smooth and pourable.

  4. Fold the cooled grains and the raisins into the milk mixture. Chill for at least an hour before serving — it thickens as it sits.

💡 Tips

  • Thiakry is served at celebrations, after Friday prayers and at the end of big family meals — a cool, spoonable end to a heavy plate of rice.
  • Make it a few hours ahead. Straight after mixing the grains are still firm; after chilling they soften into the milk properly.
  • It contains dairy, so it is vegetarian but not vegan. Coconut yoghurt works if you need it dairy-free.

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