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Chakery: recipe illustration
Desserts

Chakery

Cooked millet semolina mixed with sweetened, vanilla-flavoured sour milk, for a fresh, slightly tangy dessert. Very popular in The Gambia during Ramadan and festivals, it is served well chilled.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

419 kcal per serving

Protein
13.7 g
Carbohydrates
78.4 g
of which sugars
42.8 g
Fat
4.6 g
of which saturated fat
2.8 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the water to the boil with a pinch of salt in a saucepan.
  2. Pour in the semolina in a steady stream, stirring, then cover and let it swell off the heat for 10 minutes.
  3. Fluff the semolina with a fork to break up any lumps and let it cool completely.
  4. In a large bowl, whisk the sour milk with the sugar and vanilla until the sugar has dissolved.
  5. Gently fold the cooled semolina into the sweetened sour milk.
  6. Refrigerate for at least 2 hours so the dessert becomes properly chilled.
  7. Serve cold, sprinkled with cinnamon and, if you like, crushed peanuts.

Variations and tips

Fruit version. Add pieces of fresh mango or banana just before serving for a fruity, summery note.

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Original Ecomely recipe.