Senegalese Thiakry Dessert

About This Recipe

Thiakry is one of Senegal's most beloved desserts — cooked millet couscous (or sorghum) mixed with sweetened yogurt, sour cream, sugar, and orange blossom water, then garnished with raisins and a dusting of nutmeg. It's cooling, slightly sour from the fermented milk, and fragrant from the orange blossom. Served chilled, it's the perfect ending to a spicy Senegalese meal.

Ingredients

Serves 6

• 1.5 cupsmillet couscous (or fine millet semolina)
• 1.5 cupswater
• 1 cupplain yogurt
• 1/2 cupsour cream
• 1/3 cupsweetened condensed milk
• 2 tbsporange blossom water
• 1/4 cupraisins
• 1/4 tspnutmeg
• 2 tbspsugar (adjust to taste)

Instructions

1. 1

   Cook the millet couscous

   Bring water to a boil with a pinch of salt. Pour over millet couscous, cover, and let absorb for 10 minutes. Fluff with a fork. Steam or microwave if needed for soft texture.

2. 2

   Cool the millet

   Allow cooked millet to cool to room temperature.

3. 3

   Mix the cream base

   Whisk together yogurt, sour cream, condensed milk, orange blossom water, and sugar until smooth.

4. 4

   Combine

   Mix cooled millet into the cream base. Stir in raisins. Taste and adjust sweetness.

5. 5

   Chill and serve

   Refrigerate for at least 1 hour. Serve in bowls dusted with nutmeg.

Variations

• •

  Use couscous instead of millet for a coarser texture

• •

  Add diced mango or pineapple

• •

  Make with coconut milk instead of sour cream

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days.

Frequently Asked Questions