Ingredients
Couscous
- 500 gfine millet couscous
- a pinch of salt
- water, for sprinkling
Cream
- 1 litreplain yoghurt
- 400 mlsoured cream
- 200 mlevaporated milk
- 150 gsugar
- 1 tspvanilla extract
- ¼ tspgrated nutmeg
- a pinch of salt
To finish
- 100 graisins
- grated nutmeg
- crushed pineapple, optional
Directions
- Rinse the millet couscous in cold water and drain it thoroughly.
- Steam it in a couscoussier or a cloth-lined steamer for 20 minutes, then tip it into a wide bowl.
- Sprinkle over a little water and salt and rake the grains apart with a fork to break up every clump.
- Steam it a second time for another 20 minutes. The double steaming is what makes the grains separate and light, and steamed only once chakery comes out heavy and pasty.
- Cool the couscous completely before it meets the dairy. Warm grains thin the yoghurt and can split it.
- Whisk the yoghurt, soured cream, evaporated milk, sugar, vanilla, nutmeg and salt together until completely smooth.
- Fold the cold couscous into the cream a little at a time, until the mixture is loose enough to spoon but not soupy.
- Stop while it still looks slack. It thickens considerably as it sits, and a chakery that is right in the bowl will be stiff by the time it is served.
- Stir in the raisins and chill for at least 2 hours.
- Serve cold with a fresh grating of nutmeg over the top, at a naming ceremony, a wedding, or to break the fast in Ramadan.
Technique
- Steam twice, cool fully, keep it loose. Those three things carry the texture.
- It is the Gambian name for what Senegal calls thiakry and Mali calls degue, and the versions differ mostly in how sweet they are.
- Use full-fat dairy throughout. Low-fat yoghurt goes watery against the millet.
Substitutions
- Fine bulgur or fine semolina couscous, though millet is the authentic grain and tastes noticeably different.
- Crème fraîche in place of soured cream.
Variations
- With crushed pineapple folded through.
- With fresh mango or banana.
- Made much sweeter, which is closer to the Senegalese thiakry.
History
The Gambian name for the millet-and-milk dessert known as thiakry in Senegal, served at naming ceremonies, weddings and Ramadan.
Frequently asked questions
What is Chakery?
Chakery is a dessert from Gambia: sweet millet couscous stirred into yogurt and soured cream. The Gambian name for the millet-and-milk dessert known as thiakry in Senegal, served at naming ceremonies, weddings and Ramadan.
How long does Chakery take to make?
Chakery takes 20 min plus 2 hr chilling of preparation and 45 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Chakery?
Yes, within limits. Fine bulgur or fine semolina couscous, though millet is the authentic grain and tastes noticeably different. Crème fraîche in place of soured cream.
