Caakiri – African Couscous Pudding

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Last Updated on July 8, 2018 by Chef Mireille

Caakiri – African Couscous Pudding – is a wonderful chilled summertime dessert that’s just sweet enough but not too rich.

African Couscous Pudding

Caakiri (also known as Thiakry or Degue depending on the country) is a popular dessert eaten throughout the countries of Northwest Africa like Angola, Cameroon and Senegal. Traditionally, it was made with millet however it is now more commonly made with couscous. It’s a popular street food and school children will often purchase this and eat it as they walk home.

This is wonderful for those who don’t go for cloyingly sweet desserts, with the tartness that comes from the yogurt and sour cream.

Caakiri (adapted from The Congo Cookbook here and Pierre Thiam’s Yolele!)

Serves 6

  • 2 cups couscous (I used whole wheat couscous)
  • 2 1/4 cups water (2 1/2 cups if using whole wheat couscous)
  • 1/4 teaspoon salt
  • 2 cups Greek yogurt (I used 2% lowfat)
  • 1 cup sour cream (I used light sour cream)
  • 1 cup evaporated milk
  • 3/4 cup sugar
  • 2 teaspoons orange blossom water
  • 1/2 teaspoon nutmeg, freshly ground, plus extra for garnish
  • crushed pineapple, garnish (optional)
  • golden raisins, garnish (optional)

Bring water and salt to a boil. Add couscous, cover tightly and turn off stove. Let sit for 15 minutes. With a fork, fluff couscous.

In a large bowl, combine yogurt, sour cream, milk, sugar, orange blossom water and nutmeg. Mix well.
Add couscous to yogurt combination and mix well.

To serve, spoon into bowl and sprinkle more nutmeg on top. Add optional garnishes, as desired.


Sweet and tart at the same time and deliciously creamy!

West African Pudding


Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

…linking to Kid’s Delight hosted by Nisha


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