Chakery RecipeOrigin: Gambia Period: Traditional |
IngredientsThis is a classic Gambian dessert of milk products and pineapple cooked together to form a sauce that's served on a bed of couscous.
600ml vanilla yoghurt 
Chakery Preparation:Method:Place the couscous in a bowl, and add 400ml of the boiling coconut milk (or water). Leave for some 20 minutes, stirring occasionally with a fork. When the couscous is almost ready add all the remaining ingredients to a pan and bring to a simmer. Cook for about 5 minutes, or until slightly thickened. Fluff the couscous, divide between 6 bowls and pour the chakery sauce over the top. Serve hot. |
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