Caakiri is fairly common throughout most parts of Africa. Originally it was a savory pudding with millet. Now couscous or millet are both used and sugar are how it's done. IF you haven't cooked millet before it's quite similar to cooking rice.

1 c. plain couscous OR 1 c. millet
1 c. half-an-half
1/2 c. plain yogurt
1 c. sour cream
2 Tbsp. sugar

Honey, pecans, fresh or dried apricots, shredded coconut, nutmeg or cardamom.

Boil two cups of water with a pinch of salt. Remove from the heat, stir in the couscous and immediately cover. Let stand for 5 minutes.

If using millet boil two cups of water. Add the millet and a pinch of salt. Cover the pot and reduce the heat to medium low. Cook over medium low until the liquid is absorbed, about 20 minutes. 

Meanwhile stir together the half-an-half, yogurt, sour cream, and sugar. When the couscous or millet is cooked fluff with a fork and stir in to the dairy mix. Refrigerate until well chilled.

Serve topped with honey, pecans, fresh or dried apricots, shredded coconut, or a sprinkle of nutmeg or cardamom.


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