Thiakry Couscous
Senegal
Maître Africook
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1 hr 15 minHard
Medium
Easy
1 hr 20 minEasy
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Thiakry is millet couscous stirred into sweetened yogurt and milk, served cold, and it is one of the most widely eaten sweet things in Senegal and the Gambia. It is also written thiakri, chakery, caakiri and degue, and the spelling shifts with the language and the writer while the dish stays the same. Millet is the reason it exists. It is one of the principal grains of Senegal, grown across the drier interior where rice does not do well, and thiakry is among the most common things made from it. The grain is milled to a couscous and steamed, then cooled and folded into the dairy. In Dakar it is sold in every grocery store, which is a fair measure of how ordinary a food it is. It is eaten at breakfast as readily as at the end of a meal, which puts it in the same category as yogurt everywhere: sweet, cold, and not confined to dessert. Raisins, mango, grated coconut and chopped almonds are all standard on top, and vanilla and nutmeg are the usual flavourings. Its close relation ngalakh, made with peanut paste and baobab, is the elaborated festival version of the same base. Thiakry is the everyday one.
Thiakry is prepared from millet couscous, milled from one of the principal grains of the Senegalese interior, and is documented across Senegal and the Gambia under names including caakiri, chakery and degue. It shares its base with ngalakh, the more elaborate preparation served at Easter and Korité.
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Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water, then microwave for 3 minutes. Leave to cool while the grains finish cooking.
Once the couscous is completely cold, add the yogurt, milk, sugar, vanilla extract and nutmeg.
Mix well, chill thoroughly and serve cold.
5 avis
Herh, this took me right back! Found the proper millet grains in Peckham last weekend. Mixing the milk with plain yogurt gives that exact sweet-sour balance my Senegalese mate used to make. Just make sure the steamed grains are 100% cold before pouring the yogurt mix chale, or it spoils the texture oo.
Made this tonight using Clover plain yogurt and full cream milk. 3 minutes in the microwave was not enough for the millet couscous brand I had, the grains were still slightly hard in the center. I had to add another quarter cup of warm water and give it 2 extra minutes. Tasted lekker once cold though.
Bought the millet couscous from the African shop near Dekalb market. The 3 minute microwave trick actually worked well, I was worried it would end up gummy! Next time I will add more nutmeg though, a pinch was not enough for me sha. Very refreshing o.
yoh this was so cool and refreshing! i sommer used regular greek yoghurt and added extra grated nutmeg on top before putting it in the fridge. my kids ate the whole bowl before dinner was even ready my broer, so quick to make.
We call this chakery at home in Gambia. I get the millet couscous from the halal store on Stapleton Road here in Bristol. The nutmeg and vanilla combination is so nostalgic. I used 3 tablespoons of sugar instead of 2 because we like it a bit sweeter, but chilling it overnight in the fridge made it perfect.