Malian Dégué
The Quirky Foodster Team
Ingredients
- Millet couscous (fonio or millet-based) — 1.5 cups (200 g / 7 oz)
- Plain yoghurt or sour milk — 2 cups (480 ml / 16 fl oz)
- Sugar, or to taste — 3 tbsp
- Vanilla extract — 1/2 tsp (optional)
- Raisins, to garnish — a few
Method
- Steam the millet couscous according to package instructions until light and fluffy, then let cool completely.
- In a bowl, mix the cooled couscous with the yoghurt or sour milk.
- Stir in the sugar and vanilla extract if using.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with a few raisins before serving cold.
Introduction: A cool, tangy dessert of small millet couscous pearls mixed with sweetened sour milk or yoghurt, a refreshing end to a Malian meal.
Cultural Background: Dégué is enjoyed across Mali both as a dessert and a light snack, especially welcome in the hot season, combining the fermented milk tradition of Sahelian herding communities with the region’s staple millet grain.
Tips: Make sure the couscous is fully cooled before mixing with the yoghurt, or it can curdle the milk slightly. Adjust sugar to taste depending on the tartness of the yoghurt used.
Variations: Add chopped fresh fruit such as banana or mango for extra sweetness and texture. Use condensed milk in place of some of the sugar for a richer version.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold dessert and is not reheated.
Nutrition: Per serving (approx.): 220 kcal, 7 g protein, 4 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use regular couscous instead of millet couscous?
A: Millet-based couscous gives the most
Q: Is dégué served hot or cold?
A: Always cold, making it especially popular during Mali’s hot season.
- Millet couscous (fonio or millet-based) — 1.5 cups (200 g / 7 oz)
- Plain yoghurt or sour milk — 2 cups (480 ml / 16 fl oz)
- Sugar, or to taste — 3 tbsp
- Vanilla extract — 1/2 tsp (optional)
- Raisins, to garnish — a few
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