Dègè
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The Tale of Dègè
Story updated
Dègè, millet couscous mixed with fermented milk, is a traditional Malian dish tied to the Sahel region's long history of millet cultivation and pastoral dairy traditions among groups such as the Fulani. It's often enjoyed as a refreshing snack or light meal in the region's hot weather.
Ingredients
Scale:· 4 servings
- 2 cups small millet couscous (fonio or millet), steamed
- 3 cups plain yogurt or curdled milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- Water, for steaming
Instructions
- 1Steam the millet couscous over simmering water in a couscoussier or steamer for about 15 minutes until fluffy and fully cooked, fluffing with a fork halfway through.
- 2Let the steamed millet cool to room temperature.
- 3Whisk the yogurt with sugar, vanilla and nutmeg until smooth.
- 4Fold the cooled millet into the sweetened yogurt until evenly coated.
- 5Chill in the refrigerator for at least 1 hour.
- 6Stir well before serving, adjusting sweetness if needed.
- 7Serve cold in bowls as a refreshing dessert or snack.
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