I've been having a craving for thiakry, a Senegalese millet dessert that is ... so very very very good. I had a weird time in Senegal, but I have very fond memories of food and drink there - from everyone sitting around a large bowl to eat from together to cafe touba to thiéboudienne to thiakry. Now I need to get some orange blossom water.
So now I have five pounds of millet and while I like to toss it into bread, I don't really know what to do with this much. I cooked some on the stovetop and I was reminded why I don't like it that way - too mushy. So tonight I used the oven and it was better.
Mix together and put into a baking dish
- 1:4 ration of millet to milk (I used the cup for cooking rice)
- a little salt
- maple syrup
- butter
Bake at about 375 for about 50 minutes (stirring once to be sure the butter and everything was distributed).
Put on top some sliced fruit, such as apples or pears, or berries, and sprinkle some spice like cardamom or cinnamon. Bake another 10 minutes or so. Enjoy with yogurt.
