Deguè (or Thiakry)

A dear friend was a couple of days ago my guest for dinner. She is from West Africa, and usually shares with me good traditional recipes, as she is fond of cooking as well. She therefore thought to bring the dessert for our dinner, the very common Deguè or Thiakry.


2 cups millet couscous
4 ounces mascarpone or cream cheese
3 cups whole milk yogurt
3 cups dry powdered milk
2/3 cup sugar (or to taste)
2 tablespoons vanilla extract
1 tablespoon ground nutmeg
1 tablespoon pineapple extract (or lemon juice)
Sliced candied almonds and raisins for garnish (optional)


Slowly wet the millet couscous in a bowl with hot water following package directions. Set aside.
In a blender, mix cheese, yogurt and milk powder, sugar, vanilla, nutmeg and pineapple extract; add some water if too dry and stir until you have a very smooth paste. Remove to a serving bowl.
Stir in the millet couscous. Taste and adjust sugar and nutmeg; refrigerate at least 1 hour before serving. Garnish. Serve cold.

Very handy this video I found to see how to make it, even if the explained recipe is not identical to the one I explained.


Found here

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s