The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. For this recipe, the Original Plain Pearled Couscous was used. The grain of Pearled Couscous is bigger than the average couscous grain. The Thiakry couscous is consumed cold, as a dessert with sugar and ice.
- cup couscous
- 2 tbsp sugar
- 2 cup yogurt
- 3 cup milk
- 1 tsp vanilla extract and nutmeg
- 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.