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Thiakry Couscous

Thiakry Couscous
The Thiakry (also called Degue, Chakery or Chakri) is a Senegalese dessert made with millet. This Thiakry couscous is a variable of that recipe. To be honest, I prefer the Thiakry couscous to the original Thiakry recipe.
For this recipe, I used an Original Plain Pearled Couscous. The grain of Pearled Couscous is bigger than the average couscous grain. The Thiakry couscous is consumed cold, as a dessert with sugar and ice. The couscous can be cooked with steam in a couscoussier but I chose a quicker way. I poured boiling water on the couscous, covered and made sure it was completely sealed. I let the couscous absorb all the water and warmed in the microwave for 10 mins until the couscous is fluffy and light.

The Thiakry Couscous consists of a quarter of sour cream, crème Fraiche plain yogurt and aromas like vanilla, cinnamon or nutmeg. I usually make my own plain yogurt. To make yogurt, I heat the milk is first heated, usually to about 85 °C (185 °F), allows the milk is allowed to cool to about 45 °C (113 °F) and mix it with plain yogurt. I keep it in a warm place for 4 to 12 hours to allow fermentation to occur.

  • 1 cup of couscous (For this recipe I used “Plain Beaded Couscous”)
  • 2 tablespoons of sugar
  • 2 cups of yogurt
  • 3 cups of milk
  • 1 teaspoon vanilla extract (and nutmeg)

Add enough warm water to the couscous to cover the grains. Let the couscous absorb the water and put in the microwave for 3 min. When the grains are cooking, let cool.

As soon as the couscous is cold add the yoghurt, milk, sugar, vanilla extract and the nutmeg.

Mix well, chill and serve cold.

Click on the link for other Thiakry recipes “Yogurt Dèguè with rum raisin”, “Degue Milk”, “Yogurt Dèguè”. I think in the future, I am going to try to add other fruits like pineapples, dry cranberry… or dry apricot. This basic Thiakry Couscous recipe is simple and basic. It’s also a great vegetarian dessert.

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African dessert: Yogurt Dèguè with rum raisin

Yogurt Dèguè with rum raisin


2 cups dèguè

1/4 cup dry raisin (soak in 1/2 cup rum for a week)

Sugar to taste

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

6 cup yogurt

Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.

Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.

Pour into bowls, put in the fridge.

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Degue Milk


Degue Milk

  • 250 g of Deguë grains
  • 1 tablespoon of butter
  • 500 ml of yogurt
  • 200 ml of heavy cream
  • Sugar (to taste)
  • 1 sachet of vanilla sugar
  • 1 teaspoon of nutmeg syrup
  • 1 concentrated milk
  1. Add the degue to boiling water, turn off the stove and let stand 20 minutes.
  2. Add the butter so that it is soft before removing.
  3. Then let cool completely.
  4. Mix the yogurt with the cream, the sugar, the vanilla sugar, the nutmeg and add the box of milk and mix well.
  5. Then add the already cooled degue grains in this milk mixture.
  6. Refrigerate a few hours before serving.
  7. Have a good meal!

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Original Yogurt Thiakry

Original Yogurt Thiakry

Thiakry (also called dégué, thiacry or chakery) is a West African dessert that originated from Senegal. The Thiakry consist of millet semolina of the size of couscous. The millet is tasteless therefore, it soak up the taste of the yogurt. My Yogurt Thiakry is made with homemade yogurt, milk, sugar, sour cream and or heavy cream. I also added nutmeg or vanilla extra for aroma.

Unlike my husband, I prefer the “Thiakry Couscous” to the “Yogurt Thiakry”. What make the “Yogurt Thiakry” different from the “Milk Thiakry” is the difference in milk to yogurt to milk ratio. The Thiakry is sold on the street in West Africa and in some supermarket. You should also try my “Rum Thiakry

The Thiakry can be cook in a saucepan on the stove but I take a shortcut and I add enough boiling water to cover the millet semolina, cover and let the millet absorb the water for about 20 mins and heat in the microwave for 3 mins. The cooked Thiakry should be fluffy and moist.

The Yogurt Thiakry should be served cold.

5 cup of milk

1 cup plain yogurt

1 cup of powder milk

2 cup dèguè (Thiakry)

1/2 cup commercial plain yogurt

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the milk doesn’t boil over.

Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F

Add the yogurt and powder milk and whisking gently. Place in warm water overnight

Cook the millet with steam or microwave

When it is well cooked, put in a calabash, crush, because the small grains form a single ball, work until the small balls are detached from each other.

Add nutmeg, sugar and vanilla extract

Pour into bowls, put in the fridge. Serve as Cold