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Degue from Mali


(The ingredients in bold are available in the webshop.)

  • 100 g degue
  • bourbon vanilla powder
  • 50 g crème fraîche
  • 75 g buttermilk
  • 150 g sweet condensed milk
  • 125 g unsweetened yoghurt
  • 50 g cottage cheese
  • 50 g yellow raisins
  • pinch of nutmeg
  • orange blossom water


  1. Leave the raisins to soak in a bowl with some cold water and place in the fridge.
  2. Pour 120 ml boiling salt water onto the degue in another bowl and leave for 5 minutes.
  3. Add a bit more boiling water in case the degue is not cooked after 5 minutes.
  4. Set aside to cool.
  5. Add the crème fraîche to the cold degue and stir well to prevent lumps.
  6. Remove the water from the bowl with raisins.
  7. To the degue, add the buttermilk, condensed milk, yoghurt, cottage cheese and raisins and stir well.
  8. Put some film on the bowl and place in the fridge for at least an hour.
  9. Finally, add a bit of vanilla powder, nutmeg and orange blossom water.
  10. Stir well and enjoy!

Note: Degue (millet) is a gluten free ingredient.

Why don’t you try music from Mali with this dish! For example: Fatoumata Diawara with the album Fatou.

Posted in Mali

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