When it comes to West African desserts, there's no getting around Thiacry . This creamy, slightly sour dish is a true classic in countries like Senegal, Mali, and Gambia, and is often served as a sweet finale to a feast or as a refreshing snack.
What is Thiacry?
Thiacry (also known as Dégué or Degue ) is a dessert made from cooked millet couscous blended with a creamy yogurt mixture of milk, sweetened condensed milk, and/or crème fraîche. It is often flavored with vanilla, nutmeg, or raisins and served chilled. The result is a wonderfully refreshing, slightly grainy dessert that is sweet, tangy, and pleasantly filling.
Why millet?
Millet is one of the oldest grains in Africa and a staple food in the Sahel region. It is not only gluten-free but also rich in minerals and fiber. For Thiacry, the millet is traditionally steamed or processed into couscous, giving it a light, grainy texture that harmonizes perfectly with the creamy yogurt sauce.
Thiacry is traditionally served on special occasions – at festivals, family celebrations, or as a dessert after a rich West African meal like Yassa or Mafé. But it is also popular in everyday life, especially on hot days, as it is both refreshing and filling.
Thiacry is more than just a dessert – it's a piece of West African culinary culture. With its combination of traditional millet and creamy-sweet flavor, it reflects the region's culinary diversity. Anyone who has tried it quickly understands why it's so popular.
Download the full recipe
Thiacry / Dèguè | West African millet couscous dessert
Ingredients
- 150 g millet couscous
- 250 ml Greek yogurt (or cream yogurt)
- approx. 100 ml sweetened condensed milk (to taste)
- 1 a few drops of lemon/vanilla flavoring
- approx. 150 ml water
Topping:
- 1 mango
- ½ pineapple
- Berries
Instructions
Let the couscous soak:
- Bring the water to a boil and pour it over the millet couscous. Cover and let it soak for about 5–10 minutes, until the couscous is soft. Then let it cool.
To make the yogurt mixture:
- Mix Greek yogurt with sweetened condensed milk and the lemon or vanilla flavoring drops.
Mix everything together:
- Fold the cooled millet couscous into the yogurt mixture and stir well. Sweeten to taste (e.g., with honey or sugar).
Cool:
- Refrigerate the dessert for at least 1 hour.
Arrange and decorate:
- Garnish with fresh mango, pineapple pieces or berries before serving.
