Thiakry

Ingredients

• 250g millet couscous (thiakry)
• 300ml water
• 1/4 tsp salt
• 400g thick plain yogurt
• 200ml sweetened condensed milk
• 120ml evaporated milk
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 40g raisins
• 40g toasted peanuts, crushed

Before you cook

• Rinse the millet couscous in a sieve under cold water and let it drain.
• Line a steamer basket with a clean square of muslin.
• Whisk the yogurt, condensed milk, evaporated milk, vanilla and nutmeg together in a large bowl.

Steps

1. Bring the water to the boil with the salt.
2. Spread the millet couscous over a wide plate and moisten it with 150ml of the hot water, raking the grains with your fingers.
3. Tip the moistened grains into the muslin-lined steamer.
4. Steam them over boiling water for 15 minutes, until they swell and separate.
5. Turn the grains out onto a wide tray and break up any lumps with a fork.
6. Spread them thin and leave them to cool completely, about 20 minutes.
7. Fold the cooled grains into the sweetened yogurt a few spoonfuls at a time.
8. Stir in the raisins and taste for sweetness.
9. Cover the bowl and chill it for at least 2 hours.
10. Spoon the thiakry into glasses and scatter the crushed peanuts over the top.