Dessert', Ivorian cuisine, Mali cuisine, Senegalese cuisine

African dessert: Yogurt Dèguè with rhum raisin

Yogurt Dèguè with rhum raisin


2 cups dèguè

1/4 cup dry raisin (soak in 1/2 cup rhum for a week)

Sugar to taste

1 tablespoon vanilla extract 

1 teaspoon nutmeg 

6 cup yogurt

Wet the Dègue with enough water to cover it. Microwave for 5 mins, and let it absorb 5 min. The Dègue are cooked when they soften and change color slightly. Let cool.

Mix together the yogurt, Dègue, sugar, Soaked raisin, vanilla extract and nutmeg.

Pour into bowls, put in the fridge.


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