Chakri (Gambian Dessert Couscous) is a traditional Gambian recipe for couscous made with butter that's served with a yoghurt, sour cream, evaporated milk and pineapple sauce. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Gambian Dessert Couscous (Chakri).
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Also spelled caakri or caaliri this is the Gambian equivalent of Senegalese Thiakry.
Ingredients:
600ml vanilla yoghurt
240ml sour cream
360ml evaporated milk
440g tin crushed pineapple
a few fresh gratings of nutmeg
4 drops vanilla extract
300g couscous
60g butter
120ml boiling water
Method:
Combine the yoghurt, sour cream, evaporated milk, pineapple, nutmeg and vanilla extract in a bowl. Beat thoroughly to combine then cover and chill until needed.
In the meantime, place the couscous in a bowl then stir in the boiling water. Add the butter then place in a microwave or a steamer and cook until the butter has dissolved. Stir the butter into the couscous with a fork to separate the grains and continue cooking until hot (if steaming you will need to cook for about 30 minutes).
Either serve the couscous on a serving dish and top with the fruit mix or serve the couscous and the fruit mix separately.
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