Thiakry

Thiakry

Thiakry, a cereal cultivated in Africa, is known for its versatility and nutritional benefits. Often referred to as millet, thiakry encompasses a variety of plant species within the same family. This West African specialty stands out for being gluten-free, making it an excellent choice for those with allergies. Its non-sticky nature simplifies preparation, avoiding the lumpiness associated with traditional couscous semolina and allowing for quicker cooking times.

Uses of Thiakry

Thiakry is integral to the preparation of thiere in Senegal and is a staple in Sahelian countries, the heartland of millet cultivation. Similar to fonio, millet is commonly consumed as porridge and couscous in African households. Free from additives or coloring, thiakry can replace rice or pasta in various dishes, offering a wholesome alternative.

Benefits of Thiakry

As a gluten-free cereal rich in vitamins and mineral salts, thiakry can be enjoyed in several forms, including porridge (Laakh), couscous (Thiéré Bassi), and even beer (sorghum). Its nutritional profile makes it a valuable addition to any diet.

Recipe of Thiakry

For those interested in exploring the taste and versatility of thiakry, a variety of recipes are available, showcasing its use in traditional and modern dishes.

Afritibi is proud to offer thiakry, bringing a piece of African culinary tradition to Canada and the USA. Experience the unique flavor and health benefits of thiakry by incorporating it into your cooking repertoire.