Deguè (or Thiakry)
Ingredients:2 cups millet couscous
4 ounces mascarpone or cream cheese
3 cups whole milk yogurt
3 cups dry powdered milk
2/3 cup sugar (or to taste)
2 tablespoons vanilla extract
1 tablespoon ground nutmeg
1 tablespoon pineapple extract (or lemon juice)
Sliced candied almonds and raisins for garnish (optional)
Preparation:Slowly wet the millet couscous in a bowl with hot water following package directions. Set aside.
In a blender, mix cheese, yogurt and milk powder, sugar, vanilla, nutmeg and pineapple extract; add some water if too dry and stir until you have a very smooth paste. Remove to a serving bowl.
Stir in the millet couscous. Taste and adjust sugar and nutmeg; refrigerate at least 1 hour before serving. Garnish. Serve cold.
Very handy this video I found to see how to make it http://youtu.be/VRvkPxmFTJ8, even if the explained recipe is not identical to the one I explained.