Thiakry (also spelled thiacry or chakery) is a sweet millet couscous dish eaten in West Africa. Thiakry is a sweet, creamy and mildly tangy dessert. Millet is considered a “nutri-cereal” because it is high in fiber and protein and rich in B vitamins, (especially niacin, B6 and folic acid), phosphorus, manganese (a trace mineral that acts as an antioxidant), and may benefit people suffering with arthritis, inflammation, PMS and poor bone health
2 cups millet (uncooked)
4 ounces mascarpone or cream cheese
3 cups whole milk
3 cups dry powdered milk
2/3 cup sugar (or to taste)
2 tablespoons vanilla extract
1 tablespoon freshly grated nutmeg
1 tablespoon pineapple extract
Sliced candied almonds and raisins for garnish (optional)
Slowly cook millet in a double boiler following package directions. Set aside.
In a blender, mix cheese, milk and milk powder, sugar, vanilla, nutmeg and extract until you have a very smooth paste. Remove to a serving bowl.
Stir in millet. Taste and adjust sugar and nutmeg, if needed, and refrigerate at least 1 hour. Garnish. Serve cold.
Degue (1.1 lbs / 500g) by Cuisine228.
Made in Togo, 100% great for dessert