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Thiéré nguel (millet couscous dessert): recipe illustration
Desserts

Thiéré nguel (millet couscous dessert)

A Senegalese dessert made with millet couscous mixed with sweetened, flavoured sour milk. Fresh and light, it is served well chilled, often at festivals and family meals.

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Ingredients

Ingredients

Optional extras

Nutrition facts

521 kcal per serving

Protein
16.7 g
Carbohydrates
96.6 g
of which sugars
50.4 g
Fat
6.4 g
of which saturated fat
4 g
Fiber
2.1 g

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

Instructions

  1. Dampen the millet couscous with a little salted water and rub it between your fingers to separate the grains.
  2. Steam it for 15 minutes, until tender and fluffy.
  3. Let it cool completely by spreading it on a tray and fluffing it with your fingers.
  4. In a bowl, whisk the sour milk with the sugar, vanilla and salt.
  5. Add the whole milk to get a creamy, more fluid texture.
  6. Fold in the cooled couscous gently.
  7. Add the raisins if using, then refrigerate for at least 1 hour.
  8. Serve well chilled in bowls or cups.

Variations and tips

Coconut version. Sprinkle grated coconut over the top when serving for extra indulgence.

Using what is available here. Millet couscous can be found in African grocery shops; otherwise use regular fine couscous.

More ideas

Millet ndogou (ndogou de mil)30 min · 4 serv. · budget-friendlyBaobab cake1 h · 8 serv. · budget-friendlyFresh watermelon15 min · 4 serv. · budget-friendlyMillet milk rice (riz au mil)45 min · 4 serv. · budget-friendlyCeebu Jën with chicken (Senegalese fish-and-rice dish, chicken version)1 h 45 · 6 serv.Thiéré (couscous)1 h 30 · 4 serv.Dibi45 min · 4 serv.Mbaxal1 h 10 · 4 serv.

Original Ecomely recipe.