Déguè is a traditional Senegalese recipe for a classic dessert of milk and yoghurt thickened with millet that contains coconut, raisins and butter. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Déguè.
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Also known as Thiakry this is a popular dessert in Senegal (it's also made in the Gambia and Burkina Faso). Typically it's a combination of various kinds of fermented milk products with couscous or cooked millet that's served chilled.
Ingredients:
1.75kg (7 cups) thick vanilla yoghurt
1 tin evaporated milk
500ml (2 cups) whole milk
500ml (2 cups) soured cream
45g (1/2 cup) of desiccated coconut flakes
55g (1/3 cup) of raisins
50g (1/4 cup) of butter
360g (2 cups) of couscous/millet grains
500ml (2 cups) of water
Method:
Combine the couscous or millet with the butter and 250ml (1 cup) water. Set aside for 10 minutes to swell then transfer to the microwave and cook on full powder for 5 minutes. Add the remaining water and cook for 5 minutes more then set aside to cool.
Mix together the yoghurt, milk, soured cream and evaporated milk in a bowl. Stir well to combine then mix in the coconut and raisins. Now mix in the cooked and cooled couscous or millet. Transfer to your refrigerator and chill for at least 2 hours before dividing between bowls or glasses and serving.
