Thiakry has two main components: the texture created by millet couscous (or traditionally millet grains) and the creamy, sour base. The sour base is often made from unsweetened yogurt or Fromage blanc, seasoned with sugar and spices.
For home preparation, ordinary wheat couscous can be used. For the traditional millet flavour, look for special 'millet couscous' or 'Thiakry grain' in African stores. The dessert is best when well chilled.
Pour the couscous into a bowl. Pour boiling water or milk over it (according to the package instructions) and add a pinch of salt.
Cover and let it swell for 5–10 minutes. Then fluff the couscous with a fork to separate the grains. Let it cool completely to room temperature (this is important so the yogurt mixture doesn't curdle).
In a large bowl, mix the yogurt, sour cream/crème fraîche, powdered sugar, vanilla, and nutmeg.
Stir until the mixture is smooth and the sugar is dissolved. The consistency should be creamy but still pourable. If you want a thinner consistency, you can add a little milk.
Gradually add the cooled couscous to the yogurt mixture and gently stir.
Cover the bowl and refrigerate for at least 1 hour, ideally 2-3 hours, so the couscous absorbs the liquid and the flavours combine. The dessert should be served very cold.
Serve Thiakry in small bowls or glasses. You can sprinkle it with a pinch of ground nutmeg, cinnamon, or garnish with fresh fruit.