Dégué

Name: Dégué
Prep time: 15 min
Cook time: 5 min
Total time: 130 min
Yield: 4
Cuisine: Togo
Ingredients: 120 g dry precooked millet dégué granules intended for rehydration; 180 ml drinking water, adjust only to product directions; 600 g plain whole-milk yoghurt made from pasteurised milk; 100 ml pasteurised whole milk; 30 g sugar; 2 ml food-grade vanilla extract

🥛 Cooked cooled millet granules mixed with lightly sweetened yoghurt.

Ingredients

120 g dry precooked millet dégué granules intended for rehydration
180 ml drinking water, adjust only to product directions
600 g plain whole-milk yoghurt made from pasteurised milk
100 ml pasteurised whole milk
30 g sugar
2 ml food-grade vanilla extract

Preparation

Choose precooked millet dégué granules for rehydrating, not raw whole millet. Check packet. Boil 180 ml water and pour over grains in heatproof bowl.

Cover and hydrate about 15–20 minutes following product water and time instructions. Grains must be tender without hard centres. Complete any extra cooking required by packet first.

Fluff and spread thinly in clean dish. Cool strongest heat about 20 minutes then refrigerate promptly to finish cooling. Grains must be cold before yoghurt.

Mix yoghurt, milk, sugar and vanilla in clean bowl. Add cold grains and stir gently. Refrigerate at least 1 hour at 4 °C or below.

Stir and divide into 4 cold portions. Reference: 15 preparation, 5 heating, 20 hydration, 30 cooling and 60 final chilling, total 130 minutes. Product instructions may change timing.