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Welcome to my blog. I document my journey toward a simpler, richer, more beautiful life by sharing my thoughts on food, beauty, health, fitness, style, travels and more. Do not forget to suscribe and follow me on social media not to miss out. Hope you have a nice stay!  Salwa Petersern

Delicious Déguê or Thiakhry

Delicious Déguê or Thiakhry

Hello! Today's recipe is all about Déguê, a West African staple in many homes, especially during Ramadan. I first leant to make Déguê as a teenager in Benin. We then had a close friend of my mother, who was a very nice neighboor of ours, from Mali who brought us some freshly made Déguê. It is to this day, the very best I ever had. So, I asked her for the recipe. Instead of simply giving it to me, she invited to make it with her the very next day. I was super happy. I have since had Déguê while traveling in the continent but nothing beat the homemade version of this old favorite.

The original Déguê calls for millet semolina and fermented milk (or yoghurt) as main ingredients.  Millet is part of the diet of many african countries, including my own Chad. It is a highly nourishing grain that is also believed to boost the immune system. In case you are wondering where to find millet, millet is readily available in most shops that sells for African and/or Asians ingredients in Europe and North America; or even some organic shops. You can even buy it online. Some people also add butter for extra richness and sugar. Coconut, vanilla, dried raisins and other fruits are all commonly used ingredients in Déguê.

Ingredients (for 4 people)

200g of millet semolina

500g soy yoghurt unsweetened

4 tablespoon dried coconut flakes

Sugar (whole sugar cane or other natural sweetner such as maple syrup or rice syrup)

A handful of dried raisins

1 pinch of vanilla

Method

Cook the semolina using a couscousmaker for about 20 minutes. If you do not have a couscousmaker, you can also bring the same amount of water of the millet to bowl and then cook it in medium heat for about 10 minutes or until al dente. Cover it and let it rest off the heat for another 10 minutes or until all water is absorbed. Transfer the millet to a salad bowl and make sure using a fork or your hand that all grains are separated. Let it cool down. In the meantime, mix in a bowl the soy yoghurt, the dried coconut flakes, the sugar, vanilla and some of raisins.  Save some raisins and coconut for decorations. Then mix everything (the yoghurtand millet) together and transfer to the fridge.

Serve very cold. Enjoy and keep your eyes peeled for next week recipe!

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