Thiakry — Print Recipe — The Culinary Codex

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.

Ingredients

300g millet couscous
2 cups thick yogurt
200ml sweetened condensed milk
1 tsp vanilla extract
1/2 tsp nutmeg
2 tbsp sugar
Pinch of salt
Raisins and pineapple pieces for garnish

Instructions

1 Steam millet couscous for 20 minutes until tender and fluffy. Spread on a tray to cool completely.
2 In a large bowl, whisk together yogurt, condensed milk, vanilla, nutmeg, and sugar until smooth.
3 Fold the cooled couscous into the yogurt mixture until evenly coated and creamy.
4 Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the mixture to thicken.
5 Stir gently before serving. The consistency should be thick, creamy, and spoonable.
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.