Thiakry is similar to a rice pudding but this version is made with millet. Millet is very popular in Senegal and it works really well in this dessert recipe. It is not the easiest grain to find in stores, so I have a link here. This dessert is not too sweet and flavored with vanilla, orange blossom water and nutmeg. Thiakry is a true Senegalese comfort food.
Thiakry can easily be made plant paradox friendly. Millet is one of only two grains used in the diet. I used swerve for the sugar and unsweetened cherries instead of raisins. I also used organic sour cream and evaporated goats milk. It came out exceptional.
We enjoyed this dessert with mint tea which is so popular in the region. It is served with three different concoctions one bitter, one medium and one sweet. The tea is served in small cups and is seen as part of the hospitality. Here is a link if you would like to get the tea recipe as well.
Did you know that Senegal is known a hot spot for surfing? It is the location on the Cap-Vert peninsula that allows it to get both southern and northern hemisphere swells. If you would like to learn more about the amazing country in West Africa be sure to check out “Our Journey to Senegal”. Here you will also find more authentic recipes for your Senegalese meal to go with your delicious and comforting thiakry dessert.
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Thiakry (Senegalese Millet Pudding)
This easy to make dessert is very similar to rice pudding and is just as comforting.
Ingredients
- 3/4 cup water
- 1/4 cup millet
- 1 cup sour cream organic
- 1/4 cup evaporated milk use goat if following plant paradox diet
- 1/4 cup raisins use unsweetened cherries if following plant paradox diet
- 1 tablespoon granulated sugar or to taste (use swerve or simialar if on Plant paradox .
- 1/4 teaspoon vanilla
- 1/2 teaspoon orange blossom water
- 4 tablespoons unsalted butter melted
- Nutmeg freshly grated for garnish
Instructions
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In a small saucepan, combine water and millet and bring to a boil. Simmer 30 minutes or until millet is tender. Drain off any remaining liquid and stir frequently while millet cools so it does not clump,
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In a medium bowl, combine cooked millet with sour cream, evaporated milk, raisins, sugar, vanilla and orange blossom water. Mix well to combine. Stir in butter, then sprinkle with nutmeg. Chill at least an hour or until ready to serve.
