Ingredients:
1kg maize flour
1kg milk powder
250ml natural yoghurt
2 tins of unsweetened condensed milk (Carnation brand)
sugar or salt, to suit your taste
Method:
The day before, prepare the curdled milk. Heat 2l water until warm then pour into a heat-proof bowl. Whisk in the powdered milk, beating vigorously to avoid lumps.
Next beat in the natural yoghurt, followed by the condensed milk. Cover with a large cloth folded in four then sit a lid on top. Store in a dry place to ferment over night.
The following day, prepare the maize couscous. Boil some water in the base of your couscousier (couscous steamer) or in a pot with a steamer on top. Place the maize flour in a piece of fine-gauzed cloth, tie securely then place in the steamer basket. Cook for 30 minutes then remove the cloth and gently tip the maize flour into a large bowl.
Top the water in the couscous steamer and bring back to a boil. In the meantime, beat the couscous with a wooden spoon then moisten with a little water and set aside to soak for 10 minutes. Now work with your fingers until the flour comes together as couscous-like beads.
Repeat the steaming, moistening and rubbing process a second time. Test the latchiri. Typically it is cooked after the second run through the steamer. If not, process one more time and steam for a final 15 minutes.
Serve the couscous accompanied by the curdled milk. It can be eaten as a dessert with sugar. Sometimes it is served as a snack between meals or even as a breakfast with salt.
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