West Afrikan millet (which is a brown color)
soy yogourt (strawberry flavor is best)
1 box of almond milk
agave syrup or maple syrup
pour about half of the millet in a medium sized bowl as you are doing this put on some water to boil in a pot on high heat. wait until the water comes to a rolling boil. then turn off the stove and pour the hot water over the millet until it covers the top of the millet about 1/4 of the way, do not put too much water.cover the bowl with aluminum foil or with a pot cover so that there is no opening. let it sit for 5-10 mins. then after this take a fork and fluff out the millet until it is like rice. taste a little bit to see if it is soft, if not cover it for a few more mins. then take the almond milk and pour some of it in the bowl until the millet becomes dampened by the almond milk, cover it again for 2-5 mins. after this, fluff it out again. now when you open the foil or take off the pot cover, you will have your thiakry!! take some of the millet with a scoop like spoon and put it into your individual bowl(s), add some agave syrup to your taste, add some more almond milk until it covers the millet about 3/4 of the way, and then add your yogourt as well and ENJOY! this is a dish that is indigenous to Senegal and Ivory Coast that is usually used as a dessert but i serve it as a breakfast cereal. my Son LOVES it and so does the rest of my extended family! so try it for a breakfast meal and TRUST ME you will not regret it.
*in order to make this dish truly indigenous check out if you have any Senegalese stores in your area, and ask them for THIAKRY millet. this is a specific type of millet that is used for this dish, you cannot use ANY type of millet to make thiakry. and if you do not have Senegalese stores in your area then go to other West Afrikan stores and ask if they carry it. i just discovered this dish recently because a new Senegalese store just opened about 20 mins from my house by bus. i spoke to the store owner and he told me step by step how to make this dish. since then i have been preparing it as often as i can for breakfast. also, it is better to use flavoured soy yogourt for this dish than the regular vanilla flavour. and if you do not have ANY Afrikan stores in your area go to www.afroleck.com, this is the site of the store here in the city that i live and you can buy any of their produce by PAYPAL online. the whole site is in french tho’ so click on « Cereales » scroll down and you will find THIAKRY-DEGUE. TO ORDER press on « Enregistrez vous » to create an account then when your account is made click on « ajouter au panier » and then on « commander ». when you try this dish please tell me how you like it.
You can also make your own soy yogourt with these ingredients:
Silken tofu (firm)
fresh organic strawberries (you can also use kiwis or peaches)
agave nectar or maple syrup
1/4 cup almond milk
In a blender combine the silken tofu, the amount of strawberries you want to use (i use about 10), a spoonful and a half of agave nectar (or maple syrup) and the 1/4 cup of almond milk. put the blender on high. make sure all the ingredients have been well blended. the mixture should appear like a smooth paste, but with a thick texture. now you have your yogourt. put it in a plastic container and use with your thiakry breakfast cereal or with any other dish you want. Stay Blacktastically Healthy Afrikans!
Thiacry yogurt with millet
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
This weekend, I looked for a fun and easy cake to make that would ooh and aah my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make
1 cup unsalted butter, room temperature
2 cups sugar
2 extra large eggs
3 extra large eggs yolk
1 tablespoon vanilla extract
1 tablespoon pure almond flavor
1½ cups sour cream
3 cups Cake flour
2 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ tsp salt
3 tbsp cocoa powder (use a good brand it makes all the difference)
3 tbsp hot water
1 teaspoon instant coffee powder
Preheat oven to 325 degrees grease and flour a 10 inch tube pan .Set aside
Mix together cake flour, baking powder, salt and baking soda
In a large mixing bowl, cream butter, and sugar together using a mixer for about 2 minutes, then add sour cream beat until light and fluffy. It will take approximately 4-5 minutes altogether.
Beat eggs and egg yolk in a separate bowl , and then add flour mixture and the egg mixture alternating between the both of them, beginning and ending with the flour to the butter mixture.
Stir in the vanilla and the almond extracts, scrape down the sides of the mixing bowl.
In a small bowl, mix the cocoa powder, coffee and hot water together to make a smooth chocolate paste
Fold in the chocolate paste with about ⅓ of the cake batter. Mix well until fully incorporated, alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
Bake cake until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes
Banana Oat Cookies
11/3 cups of Oat (Quaker oats would work)
1 mashed ripe banana
1/2 teaspoon vanilla
Handful of raisins
1 tablespoon of sugar
1/2 teaspoon baking powder
Handful of M&M’s
Handful of Coconut flakes
Whisk your egg and add your vanilla. Mix them with the banana and raisins.
Add the dry ingredients and mix all together.
Heat up your oven to 350 F and either grease a pan or use parchment paper on foil paper so it does not stick.
Scoop your mixture onto the foil. If you are mixing the cookies with M&M’s or coconut flakes, this would be the time to roll the mixture in them. Feel free to make your cookies flatter. I made mine chunky because I love chewy chunky cookies.
Bake for 10 minutes on one side, turn them over and bake for 10 more minutes. Serve warm with tea.