Thiéré ak sow is a traditional Senegalese recipe for a classic dessert of millet couscous cooked in white curd cheese and condensed milk with vanilla sugar. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Thiéré ak sow.
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In Wolof (the most widely spoken Senegalese language in the country), thiéré or tiéré means millet couscous and soow (or sow) means curd or fromage blanc. Thiéré ak soow is therefore a mixture of millet couscous with cottage cheese, sugar and other ingredients that flavour the mixture, such as orange blossom or vanilla sugar. This is traditionally served as a dessert.
Ingredients:
100g of thiéré (millet couscous)
250g of white curd cheese,
sugar, to taste
150ml of condensed milk
two sachets of vanilla sugar
2 tbsp of orange blossom water
Method:
Wet the millet couscous with 100ml (2/5 cup) of water and set aside to stand for 5 minutes.
After this time, steam the couscous for 10 minutes (either in a couscousier or in a colander lined with muslin over a pan of simmering water). Ensure that after this time the couscous grains are nice and soft.
In a serving bowl, mix the condensed milk with the vanilla sugar, curd cheese (or cottage cheese) and orange blossom water. Taste and sweeten to taste.
Now mix in the steamed couscous, adding enough to attain your desired consistency.
Either enjoy the ak soow thiéré immediately or allow to cool then chill in the refrigerator for up to an hour.
