Caakiri RecipeOrigin: West Africa Period: Traditional |
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This dish (also known as Chakery, Chakrey, Thiacry, Thiakry, Tiakri) is a West African snack that can also be served as a dessert. It is similar in consistency to the rice puddings of the Middle East but is generally made with Couscous (though traditionally it was made with the African grains fonio, millet or black-eyed peas). Ingredients:
400g couscous 
Caakiri Preparation:Method:Prepare the couscous by bringing 1l of water to boil in a pan. Add the couscous, butter and salt then stir and cover. Remove from the heat and leave for 10 minutes to absorb the water. Allow the couscous to cool then fluff with a fork. Combine all the other ingredients together and stir the mixture into the couscous. Taste and adjust the sugar level as desired. You can garnish with raisins, crushed pineapples or mint if you desire. The dish can be served either warm or cold. |
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Other recipes with couscous and yoghurt as primary ingredients: Samaki wa Kapaka Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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