Thiacry - Couscous Recipe
Sweet Soup - Couscous Dessert

This couscous recipe is adapted from Thiacry a sweet soup which is served in a small village in Senegal. It was made with freshly made couscous, fermented milk and sugar.

The adaptation here uses instant couscous. Thiacry or Chakery as it is also called is a great dessert which is easy to prepare.

Thiacry - sweet couscous recipe

Serve 4-6

sour cream
condensed milk
desiccated coconut Desiccated Coconut

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Sweet soup

  • 1 1/2 cups of kefir or buttermilk
  • 1/2 cup of sour cream
  • 1/2 cup of condensed milk
  • 2 tablespoons sugar
  • 1/4 teaspoon of ground nutmeg
  • 1 cup of couscous (before soaking)


  • 2 oranges filleted (optional)
  • about 1/2 cup of dried cranberries (optional)
  • 1/2 cup of dessicated coconut (optional)


  1. Bring one cup of water to the boil and pour over the couscous, stir and set it covered aside.
  2. Whisk kefir, sour cream and condensed milk together.
  3. Add sugar and nutmeg to taste.
  4. Stir the couscous under.
  5. Peel, fillet and cut the oranges to add to the sweet soup.
  6. Stir under the coconut and the cranberries.

The sweet recipe using couscous is at its best when it has rested for an hour in the fridge before serving. So it is easy to prepare it in advance. It even is possible to prepare the Thiakry a day before. If the couscous and the coconut have soaked up all liquid and the dessert has a thick consistency you may want to add some more kefir or milk.

Tip: The last time we prepared this sweet soup we were curious about what would happen if we soaked the couscous without adding boiling water and just put it straight into the kefir mix. It turned out fine. We let the couscous soak in the kefir fruit mixture for about two hours.

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Fruit alternatives


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