About this Dish
Senegal's beloved dessert — couscous (millet couscous) mixed with sweetened yoghurt or creme fraiche, vanilla and raisins. Light, creamy and gently sweet. Eaten at celebrations and served to honoured guests. The millet couscous has a nuttier, more complex flavour than wheat couscous. Thiakry represents the lighter, dairy-influenced side of Senegalese cuisine.
IngredientsServes 4
🌾Millet couscous (thiakry/fonio couscous), 200g
🥛Plain full-fat yoghurt, 400g
🍦Crème fraîche, 150g
🍬Caster sugar, 4 tablespoons (adjust to taste)
🌿Vanilla extract, 1 teaspoon
🍇Raisins or sultanas, 80g
🍋Zest of 1 orange (optional but fragrant)
🥜Desiccated coconut, 2 tablespoons (optional, for garnish)
Method
1
Place the millet couscous in a large heatproof bowl. Pour over just enough boiling water to cover the grains by about 1cm, then immediately cover the bowl tightly with a plate or cling film. Leave to steam and absorb the water for 10–12 minutes.2
Fluff the couscous gently with a fork, breaking up any lumps. Spread it out on a tray and allow it to cool completely to room temperature — this step is important so it doesn't make your yoghurt watery.3
While the couscous cools, soak the raisins in warm water for 10 minutes to plump them up, then drain well. This keeps the dessert moist and the raisins juicy throughout.4
In a large mixing bowl, combine the yoghurt, crème fraîche, sugar, vanilla extract, and orange zest if using. Stir well until the sugar has dissolved and the mixture is smooth and creamy — taste and add more sugar if you'd like it sweeter.5
Add the cooled millet couscous to the yoghurt mixture along with the drained raisins. Fold everything together gently but thoroughly, making sure the couscous is evenly coated in the creamy mixture.6
Transfer to a large serving bowl or individual dishes. Cover and refrigerate for at least 1 hour before serving — this allows the flavours to meld beautifully and the dessert to firm up slightly.7
Serve chilled, scattered with a little desiccated coconut or a few extra raisins on top if you like. Thiakry is best eaten the same day but will keep in the fridge for up to 24 hours.User Reviews
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