Senegal’s cuisine has been influenced by the country’s many ethnic groups. The largest is the Wolof. Islam, which first came to the region in the 11th century, also plays a role in the cuisine.
A sweet Thiakry recipe from Senegal
Today we offer you a fresh and tasty recipe for a dessert originally from Senegal but widespread throughout West Africa, Thiakry (also called dégué, thiacry or chakery) based on millet semolina and yogurt.
Time: 1h
Serves: 2
Ingredients:
- 1 cup millet
- 1 cup yogurt
- 1 teaspoon vanilla
- water to taste
- 1 cup sweetened condensed milk
- 1 teaspoon salt
- 1/2 cup milk
- chopped pistachios or hazelnuts to taste
- 1 teaspoon cinnamon
Preparation
First, rinse and then boil the millet for about half an hour in a pan with a little water (two cups) and add a teaspoon of salt. Once cooked, leave it to cool on a plate. Separately, in a bowl, mix together the yoghurt, milk, vanilla, cinnamon and condensed milk. Add the cream you obtained with the millet and place everything in the refrigerator for at least an hour. Serve in ice cream cups and garnish your Thiakry with chopped pistachios or hazelnuts.
……………………………………………………
Fataya Salmon
A delicious and alternative way to taste fataya, the typical stuffed pancakes of the Senegalese cuisine, is to taste their version with salmon. Perfect as an appetizer or snack.
Time 1 hour
Serves 4-5
Ingredients
- 170 gr salmon steak
• 250 ml water
• 2-3 bay leaves - 1/2 tsp salt
• olive oil to taste
• 2 onions
• 1 shallot
• 2 tbsp tomato paste
• 1 minced garlic
• 1 tsp white vinegar
• salt and pepper to taste
• 1 roll of ready-made pastry
• 200 ml of seed oil for frying
Preparation
Place the salmon in a small saucepan with water, bay leaf and salt. Bring to a boil and then reduce the heat. Cook the fish for 10-15 minutes, then set it aside to cool and break it into small pieces. Season with salt and pepper, then turn off the heat and let the filling cool for about half an hour. Heat a small saucepan with canola or seed oil. Cut out rectangles of pastry. Place a tsp of filling in the centre, then fold it in half by joining the opposite edges to form triangles and close them by pinching the edges using the prongs of a fork.
Fry a couple of fatayas at a time for 1-2 minutes on each side, then remove them and place them on a paper towel to drain the oil. Serve hot with spicy tomato sauce. (Photo: istock/JordiRamisa)
