← Nouns Cooking · West & East African

Ingredients

• 200 g couscous (or millet couscous, arraw)
• 250 ml boiling water
• 1 tbsp Butter (optional)
• 500 g plain yogurt or Greek yogurt
• 200 ml sweetened condensed milk (about half a tin)
• 125 ml Milk
• 1 tsp Vanilla extract
• ¼ tsp Nutmeg
• ¼ tsp Cinnamon
• 50 g Raisins (optional)
• 1 Banana, sliced, to serve (optional)

Method

1. Put the couscous in a bowl, pour over the boiling water, add the butter, if using, cover and leave for 5 min. Fluff with a fork, rubbing out any lumps, and cool completely.
2. Whisk the yogurt, condensed milk, milk, vanilla, nutmeg and cinnamon until smooth.
3. Fold the cooled couscous and raisins, if using, into the yogurt mixture.
4. Cover and chill for at least 1 hour so the grains soften and the flavours meld.
5. Stir, loosen with a splash of milk if it has thickened, and serve cold topped with banana or mango.

Tips

• Traditional thiakry uses millet (arraw), which is gluten-free; couscous is the easy everyday swap.
• Adjust the sweetness to taste: add the condensed milk gradually.

Sources

Written in our own words after cross-checking these recipes:

Yummy Medley Eat Well Abi