Thiakry

Method

1. Put the raisins in a small bowl, cover with warm water and soak for 10 min, then drain. Plump raisins stay soft in the cream instead of turning chewy.

   Add in this stepRaisins 20 g

2. Tip the millet couscous into a wide bowl. Dissolve the salt in the water, sprinkle it evenly over the grains and rub them between your fingers so every grain is lightly damp. Rub out any lumps with your palms, then leave for 5 min to absorb the water.

   Add in this stepPrecooked millet couscous (araw / thiakry grains) or fine couscous 100 gWater (to moisten the grains) 80 mlSalt 1 pinch

3. Pour about 5 cm of water into a 18 cm steamer pot and bring it to the boil over high heat. Line the steamer basket with a damp clean cloth and spread the grains loosely on it without pressing them down. Steam for 15 min, counting from when steam starts rising through the grains, and fluff once with a fork halfway. They are done when tender to the bite with no raw, floury taste.

   high heat

4. Tip the steamed grains into a wide bowl, add the butter while hot and break up the clumps with a fork. Spread them thinly on a tray and cool for 10 min. Warm grains would thin out the yogurt.

   Add in this stepButter 10 g

5. In another bowl, whisk the yogurt, condensed milk, sugar, vanilla and nutmeg until smooth. Taste: it should be pleasantly sweet with a fresh tang.

   Add in this stepPlain unsweetened yogurt (or cultured soured milk) 300 gSweetened condensed milk 40 gSugar 20 gVanilla extract ½ tspGround nutmeg 1 pinch

6. Stir the cooled grains and the raisins into the yogurt cream, cover and chill for at least 1 h. When the grains have soaked up some of the cream and it has thickened slightly, spoon it into glasses and serve.