Lactose free Dèguè or Thiakry ( a sweet, creamy West African yogurt based dessert)
It is a sweet yogurt-based millet couscous dessert. The millet granules are mainly mixed with milk, sweetened condensed milk, or yogurt. Optionally Some dried fruit such as raisins, desiccated coconut, and spices such as nutmeg are added.
Traditional Thiakry or dèguè is made with a millet couscous, and nothing compares to the traditional version. Not everybody like the millet or you might not have it handy. In that case, other grain couscous will do fine. I even tried quinoa dèguè, which wasn’t bad at all.
Throughout the year the recipe travelled and got twisted, adapted to location, ingredients availability and to taste.
Since I am lactose intolerant, I am adapting the recipe to my diet.
For this you will need:
- Sweet, condensed milk (I am using my dairy free homemade coconut sweet, condensed milk) Recipe here. or you can purchase some here.
- Sour cream (I am using lactose free sour cream)
- Millet Couscous, check here for availability. You need the millet, or thiakry or some people use couscous.
- Yogurt (I am using Coconut yogurt to keep the recipe lactose free.
I personally no longer need sweetener because of the condensed milk. But if it is not sweet enough, feel free to add more sweetener to taste. (I use swerve sweetener for its low glycemic index)
Ingredients
Instructions
(please note you can add your optional pinch of salt to the millet during cooking).
Mix well and set aside to cool off. (the coconut oil will help the millet stay soft).
(You can add less millet couscous if you are a lowcarb diet person. )
If it is too thick, add some milk to obtain your desired consistency. I personally just add the optional ice cubes during serving.
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This recipe is amazing
This recipe is amazing. I made it for my school project.
Just a small correction Thiakry originated from the fula and serers of Senegal who lived together in the past. The dessert was later introduced to surrounding countries.