Thiakry Royal – Feemu Fii Ak Feneen

Ingredients

The Grains: 500 g of Thiakry (millet granules/couscous).
The Creamy Base:
- 500 g Greek yogurt or thick natural yogurt (Sow).
- 200 ml of full-fat liquid cream.
- 1 can (approximately 400 g) of sweetened condensed milk.
- 1 can (approximately 160 g) of unsweetened condensed milk (gloria milk).
The Aromas:
- 2 sachets of vanilla sugar.
- A pinch of nutmeg (essential for the authentic taste).
- A few drops of orange blossom water or banana essence.
“Royal” Toppings:
- Raisins (rehydrated in water or orange blossom).
- Grated coconut.
- Optional: Diced fresh fruit (mango or apple) or crushed nuts for crunch.

1. Prepare the millet (Thiakry):

If you use dry Thiakry, rinse it and steam it in a couscous maker until tender.
Sala's tip: Once cooked and still hot, add a knob of butter to the grains so that they do not stick and are shiny. Let cool completely.

2. Mix the dairy products:

In a large bowl, mix the yogurt, sweetened condensed milk and unsweetened condensed milk.
Whisk until the mixture is completely smooth.
Add the liquid cream to give a luxurious and velvety consistency.

3. Season the mixture:

Add the vanilla sugar, nutmeg and flavoring of your choice (orange blossom or banana).
Taste to check for sugar. If you want it sweeter, add sweetened condensed milk; if it is too thick, add a little milk or cream.

4. Mix:

5. Refrigeration:

Don't skip this step: Place the Thiakry in the refrigerator for at least 2 hours.
The millet grains will absorb part of the milk and swell slightly, making the whole thing smoother and tastier.

6. Service:

Serve in individual bowls or verrines. Garnish the top with fresh fruit or nuts to accentuate the “Royal” side.

The nutty, earthy taste of millet is the perfect contrast for the sweet, tangy and spicy cream. It’s a very filling and comforting dessert.