[{"data":1,"prerenderedAt":401},["ShallowReactive",2],{"recipe:thiakry":3,"recipe:country:senegal":176},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":77,"diet":79,"mainIngredients":83,"ingredients":88,"instructions":132,"nutrition":156,"images":163,"keywords":167,"publishedAt":174,"updatedAt":174,"authorSlug":175},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Caakiri","CHAH-kree","senegal","Dakar","🥣","Steamed millet pearls folded into sweetened soured milk with vanilla and nutmeg, chilled until thick and spooned cold straight from the glass.","Thiakry is a cold dessert of tiny steamed millet grains suspended in sweetened, slightly sour milk, somewhere between a rice pudding and a drinking yoghurt but firmly its own thing. The millet stays distinct and very slightly chewy, the dairy is thick and tangy, and the flavour comes from vanilla, a hard grating of nutmeg and enough sugar to take the edge off the yoghurt without turning it into a milkshake. It is served properly cold, often in a glass, and it is the standard end to a Senegalese celebration meal because it can be made hours ahead and only improves while it waits.","Soured milk sits at the centre of Fulani food culture across the Sahel, and thiakry belongs to that lineage as much as to the millet fields of the Senegalese interior. Herding communities have combined fermented milk with grain for a very long time, and the same basic idea recurs under other names across the region — dégué in Mali and Burkina Faso, and versions in Guinea and Niger, differing mainly in whether the grain is millet couscous, coarser millet or rice.\n\nIn Senegal it turns up at weddings, baptisms and religious holidays, and it also has a specific role in Ramadan, where a cold, sweet, dairy-heavy dish that requires no cooking at the moment of serving is exactly what a household breaking a fast wants on the table. Street vendors sell it in small plastic cups from cool boxes, and supermarkets now sell industrial versions, which older cooks are generally rude about.\n\nThe modern home recipe usually leans on shop-bought dairy, and there is no purism about it: a mix of plain yoghurt, crème fraîche or sour cream and a tin of sweetened condensed milk is what most people actually use, because it gives the right thickness and sweetness without anyone having to sour milk from scratch. The one thing cooks disagree on is how loose it should be. Some serve it stiff enough to hold a spoon upright, others thin enough to drink through a wide straw, and both will tell you the other is doing it wrong.",[15,16,17,18],"Steams the millet properly instead of soaking it, so the grains stay separate rather than turning to paste in the milk.","Balances yoghurt against condensed milk in a ratio that reads tangy rather than cloying.","Rests the mixture long enough for the grain to drink up the dairy, which is when the texture actually comes together.","Needs no cooking on the day, so it can be finished entirely the night before.",[20,21,22,23,24,25],"Cool the steamed millet completely before it meets the dairy. Warm grain thins the yoghurt and can make it split into something grainy.","Grate the nutmeg fresh over the bowl at the end. Pre-ground nutmeg loses almost everything within weeks and is the reason a lot of home versions taste of nothing but sugar.","Chill for at least two hours. The millet keeps absorbing liquid, so a mixture that looks perfect straight after mixing will be stodgy by the time you serve it.","Hold back a little of the milk and stir it in just before serving to loosen the mixture to the consistency you want.","Use full-fat yoghurt. Low-fat versions turn watery and separate at the bottom of the glass within an hour.","Taste before chilling and again before serving — cold blunts sweetness noticeably, so a mixture that tastes right at room temperature will taste flat straight out of the fridge.",[27,31,35],{"original":28,"swap":29,"note":30},"Millet couscous","Fine wheat couscous, steamed for 10 minutes","Widely used outside West Africa and perfectly pleasant, though the grain is softer and the nutty flavour of millet is missing.",{"original":32,"swap":33,"note":34},"Sweetened condensed milk","150 ml evaporated milk plus 60 g sugar, whisked until dissolved","Slightly less thick and less caramelised in flavour. Dissolve the sugar fully before mixing or it stays gritty in the cold dessert.",{"original":36,"swap":37,"note":38},"Crème fraîche","Sour cream, or an extra 150 g of thick Greek yoghurt","All three work. Sour cream gives the tangiest result, Greek yoghurt the thickest.",[40,43,46],{"name":41,"description":42},"Thiakry with pineapple","Finely diced fresh pineapple folded in just before serving, which adds acidity and stops the richness from settling.",{"name":44,"description":45},"Dégué","The Malian and Burkinabé relative, usually looser, sometimes made with coarser millet and often served as a drink rather than a spoon dessert.",{"name":47,"description":48},"Baobab thiakry","A spoonful of baobab fruit powder stirred into the dairy, giving a sharp citrus note and a chalky pale colour. Sold in African grocers as pain de singe.",[50],"Serve in small glasses straight from the fridge, with a grating of nutmeg on top and a long spoon.","Refrigerate in a covered container for up to 3 days. It thickens each day as the millet absorbs more liquid, so keep a little extra yoghurt or evaporated milk to loosen it before serving. Stir well before spooning it out, as a thin layer of whey often separates on top — this is normal and stirs straight back in. Do not freeze it: the dairy splits on thawing and the grains turn mealy.",[53,56,59,62,65],{"question":54,"answer":55},"Can I use ordinary couscous instead of millet couscous?","Yes. Fine wheat couscous is the usual substitute outside West Africa and it works well, needing only about 10 minutes of steaming or a soak in hot water. The result is softer and slightly blander, since millet has a distinct nutty flavour, but nobody will refuse a bowl of it.",{"question":57,"answer":58},"How sweet should thiakry be?","Sweet enough to be a dessert but with the sourness of the yoghurt still clearly there — it should taste closer to a tangy set yoghurt than to ice cream. Because cold dulls sweetness, taste the mixture at room temperature and stop when it seems very slightly less sweet than you want.",{"question":60,"answer":61},"Why did my thiakry turn stodgy?","The millet kept absorbing liquid after you mixed it. This is expected, and the fix is to hold back roughly a fifth of the dairy and stir it in just before serving. If it is already too thick, loosen it with a few tablespoons of milk or evaporated milk and stir until it flows again.",{"question":63,"answer":64},"Is thiakry the same as dégué?","They are close relatives rather than the same dish. Dégué, from Mali and Burkina Faso, uses the same combination of millet and soured milk but is usually looser, sometimes drinkable, and often made with coarser millet grains. The Senegalese version tends to be thicker and more heavily perfumed with vanilla and nutmeg.",{"question":66,"answer":67},"Can I make it dairy-free?","You can build it on thick coconut yoghurt with a coconut condensed milk, and the result is genuinely good — coconut suits the vanilla and nutmeg. It will not taste like thiakry, though, since the specific sourness of fermented cow milk is the backbone of the original.",[69,70,71],"Steamer basket or fine sieve that fits over a pan","Large mixing bowl","Fine grater for the nutmeg",6,15,25,120,"easy",[78],"dessert",[80,81,82],"vegetarian","gluten-free","nut-free",[84,85,86,87],"millet","yogurt","condensed-milk","nutmeg",[89,94,97,101,105,108,112,116,119,123,129],{"ref":84,"qty":90,"unit":91,"name":92,"group":93},250,"g","millet couscous (thiéré)","For the grain",{"qty":75,"unit":95,"name":96,"group":93},"ml","water with a pinch of salt",{"ref":85,"qty":98,"unit":91,"name":99,"group":100},500,"full-fat plain yoghurt","For the cream",{"ref":102,"qty":103,"unit":91,"name":104,"group":100},"creme-fraiche",150,"crème fraîche or sour cream",{"ref":86,"qty":106,"unit":91,"name":107,"group":100},200,"sweetened condensed milk",{"ref":109,"qty":110,"unit":95,"name":111,"group":100},"milk",100,"whole milk, plus extra for loosening",{"qty":113,"unit":114,"name":115,"group":100},2,"tsp","vanilla extract",{"ref":87,"qty":117,"unit":114,"name":118,"group":100},0.5,"nutmeg, freshly grated",{"qty":120,"unit":91,"name":121,"note":122,"group":100},40,"caster sugar","adjust to taste after mixing",{"ref":124,"qty":125,"unit":91,"name":126,"optional":127,"group":128},"raisins",60,"raisins, soaked 10 minutes in warm water",true,"To finish",{"ref":130,"qty":103,"unit":91,"name":131,"optional":127,"group":128},"pineapple","fresh pineapple, finely diced",[133,137,142,146,149,153],{"title":134,"text":135,"timerSeconds":136},"Damp the millet","Put the millet couscous in a bowl, sprinkle over the salted water and rub the grains between your palms until they are evenly moist and no dry powder remains at the bottom. Leave to swell for 10 minutes.",600,{"title":138,"text":139,"timerSeconds":140,"tip":141},"Steam until tender","Pile the grain loosely into a steamer basket set over simmering water and steam for 20 minutes, forking it through halfway, until the grains have swollen and a bitten one is tender all the way through with no chalky core.",1200,"Do not press the grain down. Packed millet steams unevenly and the bottom layer goes gluey.",{"title":143,"text":144,"timerSeconds":140,"tip":145},"Cool completely","Spread the steamed millet on a wide tray, break up any clumps with a fork and leave it until it is fully cold to the touch, about 20 minutes. Rake it once more before mixing so the grains fall separately.","This is not optional. Warm grain slackens the yoghurt and you will not get it back.",{"title":147,"text":148},"Whisk the cream base","In a large bowl whisk the yoghurt, crème fraîche, condensed milk, milk, vanilla, grated nutmeg and sugar together until completely smooth and slightly aerated. Taste and add sugar a spoonful at a time — it should be sweet with the yoghurt tang still clearly there.",{"title":150,"text":151,"timerSeconds":152},"Fold and chill","Fold the cold millet and the drained raisins into the cream base, keeping about 100 ml of the mixture back in a small jug. Cover and refrigerate for at least 2 hours, by which time the grains will have plumped and the mixture will have set to a thick, spoonable cream.",7200,{"title":154,"text":155},"Loosen and serve cold","Stir in the reserved cream, plus a splash of milk if it has stiffened more than you want, and fold through the diced pineapple if using. Spoon into small glasses and grate a little more nutmeg over each one just before it goes to the table.",{"calories":157,"protein":158,"carbs":159,"fat":160,"fiber":161,"sugar":162,"estimated":127},390,12,62,11,3,38,[164],{"src":165,"alt":166},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.svg","Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside",[4,168,169,170,171,172,173],"caakiri","degue","millet dessert","yogurt pudding","senegalese sweet","no-bake","2026-08-20","dishroute-kitchen",{"items":177,"total":182,"page":398,"limit":399,"hasMore":400},[178,203,230,253,278,300,323,346,353,376],{"slug":179,"title":180,"nativeName":181,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":182,"cookMinutes":73,"restMinutes":183,"difficulty":76,"course":184,"diet":186,"mainIngredients":189,"images":192,"keywords":196,"publishedAt":174,"updatedAt":174,"authorSlug":175},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap",10,90,[185],"drink",[80,187,81,188,82],"vegan","dairy-free",[190,191],"mint","lime",[193],{"src":194,"alt":195},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.svg","Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it",[179,197,198,199,200,201,202],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":204,"title":205,"nativeName":206,"countrySlug":8,"region":9,"baseServings":207,"prepMinutes":208,"cookMinutes":209,"restMinutes":75,"difficulty":76,"course":210,"diet":213,"mainIngredients":215,"images":219,"keywords":223,"publishedAt":174,"updatedAt":174,"authorSlug":175},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",4,20,30,[211,212],"street-food","main",[188,214],"halal-friendly",[216,217,218],"lamb","onion","lemon",[220],{"src":221,"alt":222},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.svg","Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray",[204,224,225,226,227,228,229],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":231,"title":232,"nativeName":233,"countrySlug":8,"region":9,"baseServings":207,"prepMinutes":234,"cookMinutes":209,"restMinutes":209,"difficulty":235,"course":236,"diet":238,"mainIngredients":240,"images":243,"keywords":247,"publishedAt":174,"updatedAt":174,"authorSlug":175},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[211,237],"snack",[239,188],"pescatarian",[241,242,217,191],"white-fish","flour",[244],{"src":245,"alt":246},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.svg","Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce",[231,248,249,250,251,252],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":254,"title":255,"nativeName":256,"countrySlug":8,"region":257,"baseServings":72,"prepMinutes":74,"cookMinutes":110,"difficulty":235,"course":258,"diet":259,"mainIngredients":260,"images":266,"keywords":270,"publishedAt":174,"updatedAt":174,"authorSlug":175},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Maafe","Sine-Saloum",[212],[188,214],[261,262,263,264,265],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[267],{"src":268,"alt":269},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.svg","Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice",[271,272,273,274,275,276,277],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":279,"title":280,"nativeName":281,"countrySlug":8,"region":9,"baseServings":207,"prepMinutes":73,"cookMinutes":282,"restMinutes":283,"difficulty":76,"course":284,"diet":286,"mainIngredients":287,"images":290,"keywords":294,"publishedAt":174,"updatedAt":174,"authorSlug":175},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambe",75,480,[285,211],"breakfast",[80,187,188],[217,288,265,289],"tomato","scotch-bonnet",[291],{"src":292,"alt":293},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.svg","Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping",[279,295,296,297,298,299],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":301,"title":302,"nativeName":303,"countrySlug":8,"region":304,"baseServings":207,"prepMinutes":74,"cookMinutes":305,"restMinutes":306,"difficulty":76,"course":307,"diet":308,"mainIngredients":309,"images":311,"keywords":315,"publishedAt":174,"updatedAt":174,"authorSlug":175},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Yassa ginaar","Casamance",55,240,[212],[188,214],[310,217,218],"chicken",[312],{"src":313,"alt":314},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.svg","Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside",[316,317,318,319,320,321,322],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":324,"title":325,"nativeName":326,"countrySlug":8,"region":304,"baseServings":72,"prepMinutes":209,"cookMinutes":327,"difficulty":235,"course":328,"diet":330,"mainIngredients":331,"images":335,"keywords":339,"publishedAt":174,"updatedAt":174,"authorSlug":175},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupu kanja",50,[329,212],"soup",[239,188,81],[332,241,333,334],"okra","shrimp","rice",[336],{"src":337,"alt":338},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.svg","Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl",[340,341,342,343,344,345],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":347,"diet":348,"mainIngredients":349,"images":350,"keywords":352,"publishedAt":174,"updatedAt":174,"authorSlug":175},[78],[80,81,82],[84,85,86,87],[351],{"src":165,"alt":166},[4,168,169,170,171,172,173],{"slug":354,"title":355,"nativeName":356,"romanized":357,"countrySlug":8,"region":358,"baseServings":72,"prepMinutes":120,"cookMinutes":110,"difficulty":359,"course":360,"diet":361,"mainIngredients":362,"images":365,"keywords":369,"publishedAt":174,"updatedAt":174,"authorSlug":175},"senegalese-thieboudienne","Thieboudienne (Senegalese Fish and Broken Rice)","Ceebu jën","Ceebu jen","Saint-Louis","hard",[212],[239,188],[241,334,263,363,364],"cabbage","tamarind",[366],{"src":367,"alt":368},"\u002Fimages\u002Frecipes\u002Fsenegalese-thieboudienne\u002Fhero.svg","Platter of orange broken rice topped with fish steaks, cassava, carrot and cabbage wedges with a whole red chilli",[370,371,372,373,277,374,375],"thieboudienne","ceebu jen","senegalese fish rice","broken rice","national dish","one pot",{"slug":377,"title":378,"nativeName":379,"countrySlug":8,"region":257,"baseServings":72,"prepMinutes":209,"cookMinutes":380,"difficulty":235,"course":381,"diet":382,"mainIngredients":383,"images":386,"keywords":390,"publishedAt":174,"updatedAt":174,"authorSlug":175},"senegalese-thiere","Thiéré Bassi Salté (Senegalese Millet Couscous with Lamb)","Cere basi salte",95,[212],[188,214],[216,384,363,385],"couscous","carrot",[387],{"src":388,"alt":389},"\u002Fimages\u002Frecipes\u002Fsenegalese-thiere\u002Fhero.svg","Platter of pale millet couscous hollowed in the centre and filled with lamb, pumpkin, cabbage and carrot in red sauce",[391,392,393,394,395,396,397],"thiere","bassi salte","millet couscous","senegalese lamb","nététou","steamed grain","celebration dish",1,24,false,1787360056625]