Thiakry is a traditional Guinean (from Guinea-Conakry) recipe for a classic sweet dish of millet grains in home-made yogurt. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Thiakry.
Begin with the millet. Combine the millet grains and boiling water in a heat-proof bowl cover and set aside for the grains to absorb the water for 5 minutes. After this tine, use a fork to fluff the mixture. Add in the raisins, cover, transfer to your microwave and cook on full power for 2 minutes. Stir in the butter, then set aside to cool.
Beat together the yoghurt, sour cream and sugar in a bowl until you have a creamy consistency. Stir in the vanilla extract and scatter over the nutmeg. Stir to combine and adjust the sweetness to your liking. Now gently stir in the evaporated milk using a balloon whisk to gently beat the mixture. You should end up with a cream-like consistency when done.
Once the millet grains have cooled stir them into the yoghurt mixture, combining with a whisk. Transfer the bowl to your refrigerator and chill for at least 2 hours before serving.
