In brief
- Thiakry: a refreshing Senegalese dessert made with millet semolina and sweetened curdled milk or yoghurt.
- Origin: the Bambara people of West Africa, particularly associated with Senegal.
- Essential ingredients: millet semolina, yoghurt or curdled milk, sugar, vanilla.
- Eaten as a snack at any time, and to break the Ramadan fast.
Origins and cultural history of thiakry
Thiakry, also called dégué, is a traditional West African dessert attributed to the Bambara people. It is particularly associated with Senegal, where it is called thiakry, while in Mali, Ivory Coast and Guinea, the same dessert is called dégué.
It is eaten as a snack at any time of day and holds a special place during the month of Ramadan, where it accompanies the breaking of the fast at iftar.
What are the essential ingredients of thiakry
Thiakry is built from two preparations assembled just before serving: rehydrated millet semolina, and a sweetened, flavoured dairy mixture, called sow in Wolof.
- millet semolina (thiakry or dégué)
- plain yoghurt or curdled milk
- sugar
- vanilla
- nutmeg or orange blossom water
- raisins, optional
What to know about the thiakry
Thiakry, or dégué, is a West African dessert made from rehydrated millet semolina and sweetened yoghurt or curdled milk, flavoured with vanilla, nutmeg or orange blossom water. The two preparations are put together just before serving, with raisins if you like. This refreshing dessert is eaten as a snack at any hour and has a special place during Ramadan, when it accompanies the breaking of the fast. It is called thiakry in Senegal and dégué in Mali, Côte d'Ivoire and Guinea.
Frequently asked questions about thiakry
Are thiakry and dégué the same dessert?
Yes. Thiakry is the name used in Senegal, dégué the one used in Mali, Ivory Coast and Guinea. Both refer to the same dessert of rehydrated millet semolina mixed with sweetened, flavoured curdled milk or yoghurt.
Can thiakry be made with yoghurt instead of curdled milk?
Yes, plain yoghurt easily replaces traditional curdled milk (the sow, in Wolof): the texture is slightly firmer, but the result stays true to the original dessert. Some recipes mix the two with a little condensed milk for extra creaminess.
Where to find the ingredients for thiakry in France?
NKOSI sells the millet semolina for thiakry, the cane sugar and the other dry products in this recipe, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
