A cold, creamy dessert of millet couscous mixed with sweetened condensed milk, vanilla yogurt, raisins, and nutmeg — Senegal's favourite celebration sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small cups or bowls
Garnishes: coconut flakes, raisins, nutmeg
Accompaniments: extra condensed milk
Instructions
-
1
Moisten millet couscous with salted water, rub to separate grains.
-
2
Steam for 15 minutes in a couscoussier. Remove and fluff.
-
3
While warm, mix in butter until grains are separated and glossy.
-
4
In a separate bowl, combine condensed milk, yogurt, vanilla, and nutmeg.
-
5
Pour the cream mixture over the couscous. Add raisins and coconut. Mix thoroughly.
-
6
Chill for at least 2 hours. Serve cold in bowls or cups.
Did You Know?
Thiakry is the dessert that appears at every Senegalese baptism, wedding, and religious holiday — no celebration is complete without it.
Chef's Notes
Equipment Tips
- couscoussier or steamer
- mixing bowl
Garnishing
coconut flakes, raisins, nutmeg
Accompaniments
extra condensed milk
The Story Behind Thiakry
Thiakry is the quintessential Senegalese dessert, transforming the humble millet couscous into a creamy, indulgent sweet. Its ubiquity at celebrations speaks to the deep cultural significance of millet in Wolof society. The addition of condensed milk reflects the colonial-era introduction of canned dairy products.
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