Thiakry , also called Dèguè popular in Senegal and Niger. It is made with pearl millet, cooked and then mixed with curdled milk or yogurt, cream, or unsweetened condensed milk. This dessert is similar to European semolina cakes, yet distinct. Thiakry is served chilled, often after festive meals or at family gatherings. It is simple and refreshing, but above all, it is highly nutritious, thanks to the fiber and minerals present in millet. It can be personalized with sugar, vanilla, nutmeg, or raisins. Every family has its own version, but the basic recipe remains the same. This dessert highlights the importance of millet in Sahelian cuisine. It is a healthy alternative to Western desserts and is naturally gluten-free.

Thiakry or Degué, milky millet dessert

Niger

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Preparation time 10 mins Cooking time 20 mins Rest time 1 hrs Total time 1 hr 30 mins

Difficulty: Beginner Servings: 6

Cooking method: Traditional

Ingredients

Servings

• 250 g cooked pearl millet (or gluten-free millet couscous)
• 300g plain yogurt or fermented milk (like curdled milk)
• 100g of liquid cream
• 4 tablespoons of sugar (adjust to taste)
• 1 tsp vanilla
• 1 pinch of grated nutmeg (optional but traditional)
• Raisins (optional, festive version)

Preparation

1. Cook the millet in water until tender (about 20 minutes), then drain and rinse under cold water.
   
2. Separate the grains with a fork.
   
3. In a bowl, mix the yogurt, cream, sugar, vanilla and nutmeg.
   

4. Add the cooled millet and mix gently.

   
5. Incorporate the raisins if you have them.
6. Chill for at least 1 hour before serving.
7. Serve in bowls or glasses, decorated with raisins.
   

Keywords: thiakry, dèguè, gluten-free African dessert, millet couscous, Senegalese recipe, Nigerian recipe, fermented milk dessert, Sahelian cuisine, African pearl millet, traditional African dessert

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