We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food and drinks from the motherland and the motherland diaspora.
This week on our Afro Cuisine recipe is Dèguè also known as Thiakry, a creamy and yogurt-based dessert that originates from West Africa.
Dèguè or Thiakry is a sweet, creamy, and yogurt-based dessert that is most familiar to people in Senegal, Gambia, Ivory Coast, and Mali.
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It is a sweet yogurt-based millet couscous dessert. The millet granules are mainly mixed with milk, sweetened condensed milk, or yogurt. Optionally Some dried fruit such as raisins, desiccated coconut, and spices such as nutmeg are added.
Traditional Thiakry or dèguè is made with a millet couscous, and as you know, nothing compares to the traditional version.
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How to Make Dèguè
- 1 cup millet couscous
- 2 cups of water to cook the millet
- 1/4 tsp salt (optional)
- 1 cup sweetened condensed milk
- 1 cup yogurt
- 1/2 sour cream
- 1 cup of ice cube (optional)
- 1 tsp vanilla (optional)
- 2 tablespoons of coconut oil
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- Rinse and soak the millet in your 2 cups of water.
- Once the millet soaked up all the water, cook the millet in the microwave or on the stove until soft to taste.
- (please note you can add your optional pinch of salt to the millet during cooking).
- Once the millet is done cooking, remove from the stove and add 2 tablespoons of coconut oil or butter.
- Mix well and set aside to cool off. (the coconut oil will help the millet stay soft).
- Now in a separate bowl, mix the yogurt, sour cream, condensed sweet milk, use a whisker or blender to ensure good mixing.
- Once done with the yogurt mixture, add the millet to the yogurt-based and stir well.
- If it is too thick, add some milk to obtain your desired consistency or some ice cubes.