Thiacri

Thiacri is a sweet, creamy, and slightly acidic Senegalese and Guinea dish. Many people adore Thiacri, not just Guineans but other folks from neighboring countries as well. Indeed, it is a delectable dessert, often served after supper.

Traditionally, thiacri was made with millet couscous. The couscous, on the other hand, should be light and airy. Thanks to these additives, the milk will become rich and creamy. It would be better if you refrigerate both the milk and the couscous.

Steps to make Thiacri:

• Step 1. Rinse the millet. Then cook for 30 minutes over low to moderate heat. Add in two glasses of water and ½ tablespoon of salt.
• Step 2. Allow for thorough cooling of the millet on a firm tray/plate to prevent clumping. Whisk the condensed milk, cheese, milk, vanilla, and cinnamon in a separate dish.
• Step 3. Leave the millet to chill for at least one hour in the refrigerator, before serving the dish. It should be topped with shredded pistachios.