Malian Millet and Yogurt Pudding (Degue)
by CommunityKitchen
MalianEasy25 min (plus 1 hr chilling)Serves 4
Tiny steamed millet couscous folded into sweetened yogurt and milk, a cooling breakfast across Mali and the wider Sahel that is just as often eaten as an afternoon treat.
Per
serving240kcal
9gprotein
42gcarbs
4gfat
Ingredients
- 1 cup millet couscous (fine cracked millet)
- 1 1/4 cups (300 ml) water
- Pinch of salt
- 2 cups (475 ml) plain yogurt
- 1/2 cup (120 ml) whole milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 cup raisins (optional)
Before you cook
- Put the millet couscous in a saucepan with the water and a pinch of salt.
- Bring to a boil, then cover, lower the heat and simmer for 10 minutes, until the millet is tender and the water is absorbed.
- Fluff the cooked millet with a fork and let it cool to room temperature.
Steps
- Whisk the yogurt, milk, sugar, vanilla and nutmeg together in a large bowl until smooth.
- Fold the cooled millet into the yogurt mixture.
- Stir in the raisins if using.
- Taste and add a little more sugar if you prefer it sweeter.
- Cover the bowl and refrigerate for at least 1 hour, until well chilled.
- Stir the pudding once more before spooning it into bowls to serve.
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