Thiakry is a cereal grown in Africa. It is also called millet, it is actually a plant family with different varieties.
Thiakry couscous is a specialty of West Africa. It also has the advantage of being gluten-free, which is very interesting for allergy sufferers. This property has another consequence: millet couscous does not stick, the semolina does not make lumps and is therefore much easier to work with than traditional couscous semolina. Also its cooking is much faster, which makes this couscous very original and ideal for beginners. It is obtained by rolling and steaming millet semolina.
Uses of Thiakry
Thiakry which is used for the preparation of thiere in Senegal. It is also prepared in all Sahelian countries in general, the cradle of millet. Like fonio, millet is mainly eaten as porridge and couscous in African families. With no additives or colouring, it can be used to prepare many dishes, replacing rice or pasta,
Benefits of Thiakry
This gluten-free cereal, very rich in vitamins and mineral salts, can be eaten in different forms: as porridge (Laakh), couscous (Thiéré Bassi) or even beer (sorghum), for example.
Recipe of Thiakry
Try it, you’ll see it’s very good!
kitchens black stand