Ingredients
- Cereal: 250 g of millet (Sankhal or medium millet couscous).
- Water: 1 liter (for cooking millet).
- Milk: 500 ml of whole milk or liquid milk.
- Fermented milk / yogurt: 500 g of curds, Greek yogurt or crème fraîche (the “Ndir” touch).
- Sugar: 100g to 150g (depending on your preference).
- Butter: 1 tablespoon (optional, for creaminess).
- Aromatics:
- 1 teaspoon of vanilla extract.
- 1/2 teaspoon nutmeg (optional but traditional).
- A pinch of salt.
- Garnish: Raisins or grated coconut (optional).
Instructions
1. Cooking millet
- Rinse the millet grains (Sankhal) thoroughly.
- In a saucepan, bring the water to the boil with a pinch of salt.
- Add the millet. Reduce the heat, cover and simmer for about 20 to 30 minutes until the grains are tender and the water is absorbed. (If you use millet couscous, you can steam it, but boiling makes the Sombi creamier).
2. Adding sugar and flavorings
- While the millet is still hot, add the butter (if using) and sugar. Mix well so that the sugar dissolves completely.
- Pour in the liquid milk as well as the vanilla and nutmeg. Let cool to room temperature.
3. The final touch “Ndir”
- Once the mixture has cooled, gently add the curdled milk or yogurt. Stirring while hot could cause the milk to slice, so wait until it is lukewarm or cold.
- This creates that signature thick, creamy, slightly tangy texture.
4. Refrigeration and service
- Place the Sombi Dougoup in the refrigerator for at least 2 hours. It is ideally enjoyed cold.
- Garnish with raisins or a little extra cream before serving in bowls.