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A firm, smoky aged cheese made from cow or goat milk by Fulani herders, sun-dried to a hard texture that can be grated over dishes or eaten as a snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven grass basket
Accompaniments: millet porridge, tea
Instructions
-
1
Warm fresh milk to about 40C in a large calabash or pot.
-
2
Add the natural coagulant and stir gently. Let sit undisturbed for 1 hour until curds form.
-
3
Break curds gently with your hands and strain through cheesecloth, squeezing out whey.
-
4
Press the curds into flat round discs about 2cm thick. Salt lightly on both sides.
-
5
Place discs on a drying rack in full sun for 2 days, turning occasionally.
-
6
The cheese is ready when fully hard and dry. Store in a cool dry place for weeks.
Did You Know?
Fulani women are the master cheesemakers of the Sahel, and tchoukou is one of the very few indigenous African cheeses, predating European cheesemaking influence.
Chef's Notes
Equipment Tips
- large calabash
- cheesecloth
- drying rack
- knife
Accompaniments
millet porridge, tea
The Story Behind Tchoukou
Tchoukou is a uniquely Sahelian cheese developed by Fulani pastoralists who needed to preserve milk in the extreme heat. The sun-drying technique creates a shelf-stable protein source that can travel across the desert. It is sold in markets across Niger and crumbled into soups or eaten plain.
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