Steamed millet couscous folded into sweetened, vanilla-scented yogurt and chilled until thick and creamy. This popular Mauritanian dessert is a cool, refreshing treat beloved across West Africa.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cups or small bowls
Garnishes: raisins, pineapple, nutmeg
Accompaniments: mint tea
Instructions
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1
Steam millet couscous for 20 minutes until tender and fluffy. Spread on a tray to cool completely.
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2
In a large bowl, whisk together yogurt, condensed milk, vanilla, nutmeg, and sugar until smooth.
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3
Fold the cooled couscous into the yogurt mixture until evenly coated and creamy.
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4
Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the mixture to thicken.
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5
Stir gently before serving. The consistency should be thick, creamy, and spoonable.
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6
Serve chilled in cups or bowls, garnished with raisins and pineapple pieces.
Did You Know?
Thiakry is so popular at Mauritanian celebrations that vendors prepare massive batches in buckets, selling cups of it from street carts.
Chef's Notes
Equipment Tips
- steamer or pot
- large bowl
- serving cups
Garnishing
raisins, pineapple, nutmeg
Accompaniments
mint tea
The Story Behind Thiakry
Thiakry bridges the culinary traditions of Mauritania and its Sahelian neighbors, combining indigenous millet with dairy in a dessert that has become a regional icon. The dish represents the pastoralist tradition of combining grain and milk, elevated into a dessert with the modern additions of condensed milk and vanilla. During Ramadan, thiakry is one of the most awaited iftar treats.
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