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Senegal 2019 - Recipes

Thiakry (also “chakrey”): Sweetened couscous with yogurt

Serves 6-8

2 cups water
½ teaspoon salt
10-ounce package of couscous—about 2¼ cups
2 cups plain or vanilla yogurt
1 teaspoon vanilla extract
1 cup half & half
4 Tablespoons granulated sugar, more or less to taste
Fresh mint leaves, for garnish

Pour water into medium saucepan and bring to boil over high heat. Add salt, slowly stir in couscous, and cover the pan. Immediately remove from heat and let stand undisturbed for 10 minutes, or until water is completely absorbed. Uncover, fluff with fork, and let cool.

In a medium bowl, place the yogurt, vanilla extract, and half & half; stir to mix well.

Using a rubber spatula, fold the couscous into the yogurt mixture and blend well. Add 4 tablespoons sugar, more or less to taste.

To serve, spoon into small serving bowls and garnish with mint leaves.

Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.

Cambodia 2014 - Recipes

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