Table of Contents
Thiakry is a sweet, creamy, and somewhat acidic delicacy from West Africa – Senegal and Gambia. I tried it with actual millet grains, and it was delicious!
Nothing beats the classic, traditional version of Thiakry, which is made with millet couscous. Mangoes, raisins, coconuts, or chopped almonds can be sprinkled on top.
What is Thiakry Couscous?
Thiakry couscous is well known as Degue, Chakery, or Chakri is a millet-based Senegalese delicacy. This particular recipe is a variation of the original dish.
The original plain pearled couscous can also be used. Pearled Couscous has a larger grain than regular couscous. This meal can be eaten cold as a dessert with sugar and ice.
What is Thiakry Made Of?
Millet is an important crop in Senegal, and thiakry also written thiakri, caakiri, and so on; pronounced “cha-kree” is one of its many common end products.
Thiakry is so prevalent that you can purchase it at almost any grocery store in Dakar. It is a creamy and sweet blend of yogurt, millet also known as fonio, a traditional form of millet, or plain couscous, and sugar or cinnamon. It’s popular for breakfast or as a dessert.
Some suggestions for Amazon links to “Bob’s Red Mill Almond Flour”.
Thiakry Couscous
Ingredients
- cup couscous
- 2 tbsp sugar
- 2 cup yogurt
- 3 cup milk
- 1 tsp vanilla extract and nutmeg
Instructions
- Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water and put in the microwave for 3 min. When the grains are cooking, let cool.
- As soon as the couscous is cold add the yoghurt, milk, sugar, vanilla extract and the nutmeg.
- Mix well, chill and serve cold.
Video
