Dêguê or thiakry is a refreshing dessert originally from Mali. Particularly popular in West Africa, it is made from millet couscous and curdled milk or yoghurt. This popular dessert is eaten at any time of day as a snack, but also on special occasions such as weddings, religious festivals and other social events.
Dêguê or thiakry is a dessert rich in nutrients and fiber, making it beneficial to health. The millet used to make Thiakry is a whole grain that contains complex carbohydrates, fiber, protein and B vitamins. Fermented milk, also an important ingredient in Thiakry, is rich in probiotics, which help maintain healthy intestinal flora.
INGREDIENTS :
- 200g millet for dèguè/thiakry Armel
- 500g plain yoghurt or fromage blanc
- 250g unsweetened condensed milk
- 150g liquid fresh cream
- 50g caster sugar (adjust quantity to taste)
- 1 tablespoon vanilla flavouring
- 1/2 teaspoon nutmeg powder
- zest of one lime
PREPARATION :
- Let your millet thaw for dêguê/thiacry Armel
- Steam in a couscoussier for 3 to 4 minutes. Remove from heat and allow to cool.
- If you don’t have a couscoussier, moisten the millet lightly with water and microwave for 1-2 minutes, then leave to cool.
- Mix the condensed milk, yoghurt and crème fraîche. Add the sugar.
- Add the vanilla flavoring, lime zest and nutmeg, then stir.
- Gently stir in the millet. Chill before serving.
- For added texture, you can add dried fruit such as raisins, mangoes or apricots.
It’s ready, bon appétit!!!
