Thiacri Senegalaise RecipeOrigin: Senegal Period: Traditional |
Ingredients:
500g couscous 
Thiacri Senegalaise Preparation:Method:Prepare the couscous as normal then set aside. Mix the yoghurt, condensed milk, vanilla and sugar in a bowl to form a thick milky liquid. Chill both the liquid and the couscous separately. Pour the liquid into small cups, add the couscous and stir well. Serve as an after-dinner dessert, especially at Ramadan. |
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