West Afrikan millet (which is a brown color)
soy yogourt (strawberry flavor is best)
1 box of almond milk
agave syrup or maple syrup
For 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!
African Coffee Biscuits
Prep : 30 m
Cook : 10 m
Ready In : 40 m
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
- Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
- Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
- Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
- Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
Source : allrecipes.com
South African Milk Tart
Prep : 15 m
Cook : 20 m
Ready In : 1 h 5 m
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1/2 cup margarine and 1/2 cup sugar in a bowl; beat with an electric mixer on low speed until creamy. Add 2 cups flour, 1 egg, baking powder, and salt; mix well until dough comes together.
- Press dough into bottom and sides of two 8-inch pie plates to form crusts.
- Bake in the preheated oven until lightly golden, about 10 minutes. Remove from oven and let cool.
- Combine milk and 1 teaspoon margarine in a saucepan over medium-low heat; bring to a boil. Remove from heat.
- Mix 1 1/2 cup sugar, 2 eggs, 2 1/2 teaspoons flour, cornstarch, and vanilla extract into a smooth paste in a bowl. Pour over hot milk in the saucepan.
- Return saucepan to medium heat and stir milk mixture until thick, 5 to 8 minutes.
- Divide milk mixture evenly between the cooled crusts. Sprinkle cinnamon on top. Cool until filling is set, about 30 minutes.
Source : allrecipes.com
Recipe for Chocolate Banana Bread
4 Ripe Bananas
9 tablespoon of Softened Butter
11/3 cups of Sugar
A pinch of Salt
2 2/3 cups of all purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 cup of semi-sweet Chocolate chips
1/2 cup of Coconut flakes
Combine the wet ingredients in a bowl.
Combine the dry ingredients in a separate bowl except the coconut flakes and chocolate chips.
Pre-heat your oven to 375F.
Combine both wet and dry ingredients and beat till the mixture is smooth.
Grease your baking pan with some oil and pour in mixture into baking pan. Top it with the chocolate chips and coconut flakes.
Place in the oven and bake for 30-35 minutes.
Serve warm with tea or coffee