West Africa · Dessert
Degue (Steamed Millet Pearls in Sweet Cultured Yogurt)
Cooling festive dessert of double-steamed pearl millet couscous suspended in a velvety, nutmeg-spiced sweet yogurt cream.
The story
Shared widely throughout the multi-ethnic river valley cities of southern Mauritania, degue (also known locally as thiakry) is a beloved centerpiece of Eid al-Fitr celebrations and evening communal gatherings. Historically developed by Senegambian and Soninke agriculturalists, the dish turns drought-resistant pearl millet into delicate hand-rolled pearls that retain a pleasant, nutty chew. The technical hallmark of good degue is steaming the millet twice with a cooling and aerating interval in between, ensuring the grains absorb the chilled yogurt cream without turning soggy.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Al-Aych (Millet Flour Porridge with Fermented Milk)
Velvety pearl millet porridge served steaming hot with a moat of chilled, tangy fermented milk and golden melted butter.
Ataye (Three-Round Frothy Gunpowder Mint Tea)
Intensely aromatic green tea ritualistically aerated to produce a pillowy microfoam, served in three evolving ceremonial rounds.
Banafe (Beef and Root Vegetable Braise)
Hearty southern Mauritanian beef shank stew simmered with cassava and sweet potatoes in a savory fermented locust bean sauce.
Bissap (Spiced Hibiscus Flower and Mint Infusion)
Deep ruby-red hibiscus flower cooler brewed with crushed ginger, fresh mint, and orange blossom essence over cracked ice.