For about 8 to 10 glasses of thiakry
300g of thiakry in sachet
2 tablespoons butter
A handful of raisins
5 tablespoons orange blossom
1kg of white cheese (curd)
5 sachets of vanilla sugar
1 jar of unsweetened concentrated milk (about 400g)
Sugar: at will (I put about 8 tablespoons)
You can also add grated coconut. For the recipe, 3 tablespoons grated coconut should be enough.
1 pinch nutmeg (optional).
To prepare the thiacry you have three possibilities:
– Boil 40cl of water, and add in a container containing thiacry. Leave to stand for about 15 minutes until the water is completely absorbed and the thiacry grains soften.
– Place the thiacry in a bowl that can go to the microwave and add 40cl of water. Leave to cook for 10 to 15 minutes in a microwave. Add a little water and lengthen the cooking time if necessary. At the end of cooking the water must completely evaporate and the grains of thiacry must soften.
– Thoroughly wet the thiacry and set aside. Boil water in the pot of a cousscoussier. Add the wet thiacry to the cousscoussier. Leave to cook for about 15 minutes, until the beans are cooked (soft).
Once the thiacry is cooked, add the butter. Mix well. Add raisins, grated coconut and a pinch of nutmeg. Mix. Cover the thiacry with a light towel and set aside.
Prepare the milk sauce that accompanies the thiacry as follows.
In a large salad bowl, add the white cheese (soow in Wolof) or curd. Add powdered sugar (at will), vanilla sugar and orange blossom. Mix.
Add the concentrated milk, either in full, or just to get the consistency you want. About myself I put all the milk jug concentrated.
Mix well. Taste and add, if necessary, sugar, vanilla sugar, orange blossom, etc.
Cover the salad bowl and chill until ready to serve.
When serving, gradually add thiacry to the milk bowl until it has the desired consistency. Mix.
Serve in glasses or small bowls.
I added over some raisins just for presentation