If you have only ever used couscous for savoury recipes, you must try this delightful breakfast couscous Thiakry, topped with fruits. This recipe was inspired by Thiakry; a dairy based dish which is eaten across West Africa. It is particularly popular in Senegal and Gambia, where it is often sold by street vendors. It is consumed as a snack, dessert or sometimes breakfast.
Thiakry is known by different names across the West African region; Thiakiri, Degue, Chiakiri, Chakri etc. It looks like rice pudding and is traditionally made with millet, evaporated milk, sweetened condensed milk, yogurt, sugar and spices.
I have adapted my couscous Thiakry recipe to be more of a breakfast dish, rather than a dessert. It is not as runny, and certainly not as rich or sweet as the original West African dessert. I have also used regular couscous as millet is not available where I live.
This delicious breakfast couscous is mildly sweet, with some tanginess from the yogurt, and some aromatics from cinnamon and nutmeg. It is a simple way to shake up a boring breakfast routine. It is quick and easy to prepare; so, perfect for a quick, but indulgent breakfast. It is quite adaptable too – just like porridge; you can add any topping of your choice.
Couscous Breakfast Thiakry Recipe
The longer you leave couscous Thiakry, the thicker it becomes as couscous absorbs the liquid. You may need to add more yogurt or milk if it becomes too thick before you are ready to eat.
Be aware milk boils over very quickly and could make a mess on your cooker. Watch the pan and pour in the couscous as soon as the milk starts to roll boil.
Breakfast Couscous Thiakry
- Pour the milk in a pan under medium heat. Add the sugar, nutmeg, cinnamon, and vanilla essence.
- Allow the milk to come to a boil and pour in the couscous. Cover the pan and remove from heat.
- Leave for 7 mins, then fluff the couscous with a fork.
- Pour in the yogurt and mix well. Add more milk if too thick.
- Serve and top with banana and mango or your favourite toppings.