Thiakry
The Quirky Foodster Team
Ingredients
- Fine millet couscous — 300 g (2 cups)
- Water — 500 ml (2 cups)
- Plain yogurt — 500 g (2 cups)
- Sweetened condensed milk — 100 ml (1/3 cup)
- Vanilla extract — 1 tsp
- Raisins — 50 g (1/3 cup)
- Ground nutmeg — 1/4 tsp
Method
- Moisten the millet couscous with a little water, rubbing gently to separate the grains.
- Steam for 15-20 minutes until tender, following the same technique as cere.
- Let the steamed couscous cool to room temperature.
- Combine the cooled couscous with the yogurt, condensed milk and vanilla in a large bowl.
- Stir in the raisins and nutmeg.
- Chill for at least 1 hour before serving cold.
Introduction: A creamy, lightly sweet millet pudding mixed with yogurt, a refreshing traditional Senegalese dessert.
Cultural Background: Thiakry, made from small steamed millet couscous pearls folded into sweetened yogurt or cream, is a beloved Senegalese dessert, often prepared for special occasions and enjoyed chilled.
Tips: Cool the couscous fully before mixing with yogurt, or the yogurt may separate from the residual heat. Adjust condensed milk to taste for your preferred sweetness level.
Variations: Add diced fresh fruit like mango or banana for extra freshness; swap raisins for chopped dates for a different texture.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This dessert is served chilled and is not reheated.
Nutrition: Approx. 260 kcal, 8 g protein, 42 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Can this dessert be made with regular couscous instead of millet?
A: Millet couscous gives the traditional texture and flavour, though fine wheat couscous can be substituted in a pinch.
Q: Is thiakry served for special occasions?
A: Yes, it is a popular dessert for celebrations, though it is also enjoyed as an everyday treat.
- Fine millet couscous — 300 g (2 cups)
- Water — 500 ml (2 cups)
- Plain yogurt — 500 g (2 cups)
- Sweetened condensed milk — 100 ml (1/3 cup)
- Vanilla extract — 1 tsp
- Raisins — 50 g (1/3 cup)
- Ground nutmeg — 1/4 tsp
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