Thiakry
Sign in to saveAlso known as chakery, thiacry, bodé
thumb|Chakery Thiakry (also spelled thiacry or chakery, from ), bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal who are traditionally herdsmen, and spread throughout West Africa. The Senegalese dessert is now known as a delightful afters in West Africa.The wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.
In the Vinony graph
Within Vinony's link graph, Thiakry is referenced by 4 other articles, and connects out to African cuisine, Zimbabwe and International Standard Book Number.
Vinony files it under Gabonese cuisine and Senegalese cuisine.
Its subject is documented across 12 Wikipedia language editions.
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- Gambia Chakery 0001.jpg
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thumb|Chakery Thiakry (also spelled thiacry or chakery, from ), bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal who are traditionally herdsmen, and spread throughout West Africa. The Senegalese dessert is now known as a delightful afters in West Africa.The wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.
==References==
Excerpted from Wikipedia’s “Thiakry” article, available under the CC BY-SA 4.0 licence.