Senegalese recipe
How to make Thiakry
cakri
All of Senegal and The Gambia
A cool, creamy dessert of small grains of millet couscous stirred into sweetened yogurt or curdled milk, often with a little nutmeg, vanilla and raisins.
Ingredients
- 250 g millet couscous (arraw), or fine wheat couscous
- 500 g plain yogurt
- 200 g sweetened condensed milk (or sugar to taste)
- 1 teaspoon vanilla extract
- A pinch of grated nutmeg
- 50 g raisins (optional)
- A pinch of salt
Method
- Steam the millet couscous for about 20 minutes (or, with wheat couscous, pour over 250 ml of boiling water with the salt, cover for 5 minutes and fluff with a fork). Leave to cool.
- Whisk the yogurt with the condensed milk, vanilla and nutmeg until smooth.
- Stir in the cool couscous and the raisins.
- Chill for at least an hour and serve cold in small bowls.
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