THIAKRY

After over-indulging in thieb (as I often do!), this dish is a perfect accompaniment as a post-dinner dessert. It’s also a perfect on-the-go breakfast, or a light snack. Thiakry is a West African comfort food that originated from Senegal and Gambia.

Some might compare it to rice pudding or tapioca, but we promise this will be your new go-to ‘pudding’ dish. The best part is that the essential ingredient is a simple grain, and all the other ingredients can be modified to your diet or taste preferences!

Traditionally, thiakry is prepared with millet couscous, but there are endless ways that you can prepare this dish - add raisins, honey, coconut - and you can even make it vegan!

• Prep: 5 mins
• Cook: 20 mins
• Total: 25 mins
• Servings: 4

It’s creamy, sweet, and delicious! If you try this recipe, let us know what you think. Leave a comment and tag #Loomabi on Instagram so we can see what you come up with!

Ingredients:

• 1 packet of millet
• ½ cup of raisins
• 4 cups yogurt
• ¼ cup sour cream
• ½ cup evaporated milk
• ½ cup sugar
• 1 teaspoon orange flower water
• ½ teaspoon vanilla flavoring
• ¼ cup toasted coconut flakes
• ¼ teaspoon nutmeg
• 1 pinch of salt

Instructions:

Begin by preparing the millet.

• In a large saucepan, bring water to boil.
• Add the millet, stir, and cover. Then remove from heat and let stand for 10 minutes.
• In a separate pan, cook the raisins in boiling water for 5 minutes to soften them, then add to the cooked millet.
• Leave to cool in the open air. 

In a separate bowl, you’ll make what is known in Senegal as “sow.” 

• Combine the sugar and sour cream vigorously to obtain a smooth texture. There should be no lumps before adding the milk and yogurt.
• After adding the evaporated milk and yogurt, combine with orange flower water, vanilla flavoring, nutmeg, salt and toasted coconut flakes.

The final step is to mix the millet with the “sow” in equal proportions or to your taste preference!

Then add fruits, nuts, and a dash of coconut flakes to adorn on top.

Serve warm or chilled. Keep in the refrigerator for 3 to 4 days.

It’s that simple. Bon appétit!

Recipe by Khady & Maureen