How to make Thiakry | Degue | Cabissé

Are you a dessert lover? If the answer is yes, then this Thiakry recipe is for you.

Thiakry is an African dessert made from millet grains and homemade yogurt. It is a staple in West African cuisine. If you love West African food, checkout this recipe.

Depending on where you’re from, the dessert may have a different name. Thiakry, degue or cabissé in Guinea. Although I grew up eating thiakry/cabissé as a snack, it is a dessert.

Degue is even better frozen like popsicles. If you’ve never tried it frozen, place them in the freezer overnight and serve as a treat. It’ll be a hit, especially among children.

Today I’m sharing an easy way to recreate this recipe. I hope you enjoy it!

Let’s go over the ingredients needed

Ingredients:

• 1 Cup of Millet grain
• 1 tbsp of unsalted Butter
• 1/3 cup of Sugar
• 2-½ cups of Sour cream
• 2 cups of Yogurt (preferably vanilla flavor)
• 1 cup of Half and Half or Evaporated milk (I prefer half and half but evaporated milk works as a great substitute)
• 1 tsp of Vanilla extract
• Nutmeg
• Raisins (optional)
• Fruits (optional)

Now let’s get started

Prepping the millet couscous

I like to start with making the millet then give it time to cool down before making the yogurt mixture. Millet grains can be found in most African Grocery stores. However, I prefer using this kind of millet grains. It is more convenient for me to order online and support small businesses.

• Cover the millet grains with 1 cup of boiling water for about 5 minutes or until the liquid is absorbed
• Fluff with a fork, add the raisins and place in the microwave. Microwave covered for 2 minutes
• Add 1 tbsp of unsalted butter and mix well
• Set aside for it to cool down

Making the Yogurt mixture

• In a mixing bowl combine yogurt, sour cream and sugar. Mix well until you get a creamy consistency.
• Add the vanilla extract. If you prefer a non alcoholic vanilla, try this one.
• Grate some nutmeg
• Stir and do a taste test. Add more sugar if needed
• Slowly add the half and half and use a whisk to mix. Mix until you get a smooth consistency. 

Tip: add more half and half if you want a looser texture in the end. Because once you add the millet grains and refrigerate, it thickens even more.

Let’s combine everything 

• Combine the cooled down couscous to the yogurt mixture and combine well
• Refrigerate for at least 2 hours. Your thiakry or degue is ready to be served.

I sometimes serve mine with strawberries and blueberries. Try it out and let me know what you think! 

Lastly, if you prefer a video version, check out the recipe on my channel and Subscribe!

 

Follow me on my social media platforms for more inspiration Facebook  Instagram  TikTok