Caakiri ~ African Pudding
It was traditionally made using local African grains such as fonio which happens to be a super grain like quinoa, millet, maize or even black eyed peas. The modern version uses couscous though I used millet here. If using couscous, cook according to package directions. It is speculated that the modern version sweetened caakiri might have it's origins in a similar unsweetened dish that once might have been served as a main course. It might have evolved into the modern version with the passage of time and the easy, increased available ingredients like sugar. The dairy combination used here is a substitute for the African version fermented milk used to prepare the caakiri. I got the info and recipe of caakiri from the congocookbook. I have tried few recipes from this site before and the site offers a wide variety of everyday African recipes that are traditional and rustic.
Ingredients:
1 cup of millet
A pinch of salt (optional)
1/2 cup evaporated milk
1 cup plain / flavored yogurt (I used Greek yogurt.)
1/2 cup sour cream
3 - 4 tbsp. sugar (adjust the quantity as needed.)
Any preferred flavoring (like vanilla, nutmeg, cardamom, cinnamon or any others.)
Optional garnishes - Raisins / Crushed pineapple / Mint
Method:
* Wash millet in two exchanges of water and drain. Pressure cook millet adding 2 cups of water and a pinch of salt for 3 whistles. If not using pressure cooker, add millet, salt and 3 cups of water to a sauce pan. Bring the mixture to a boil and reduce the heat to the lowest setting. Cover and cook until all the water evaporates, about 17 to 20 minutes. Let cool a little and fluff with a fork.
* Combine evaporated milk, yogurt, sour cream together in a bowl. Next add millet and mix well. Add sugar according to taste and mix well. Add flavoring of your choice.
* Scoop caakiri into serving bowls and garnish with raisins / crushed pineapple / mint.
This goes to Blogging Marathon under 'Recipes from Southern Hemisphere' Theme.
Comments
12 comments:
I love the across the globe themes in BM. You get to read about so many recipes that you may not come across otherwise. For me, Caakiri is one such dish :-).
Very unique pudding , it sure is absolutely new to me . It’s sounds like a real healthy dessert with millets . It sure is a great find Suma.
love the use of millets here adapted to an African dish.. while doing global cuisines, I am also somehow drawn to African / Kenyan dishes which have similar ingredients as Indian cooking.. creamy pudding here :)
What a unique find, Suma. I was just wondering how the pudding looks so creamy. Then I read sour cream, greek yogurt and evaporated milk. It is definitely a must try one.
Never heard of this name but it sounds yum and healthy dessert, specially due to millets.
It sounds like millets kheer but richer. use of millets in African cuisine.
Such an incredible find, Caakiri looks fabulous with ultimate creamy texture. Lovely pudding definitely.
It's good to know about Caakiri here, a recipe from Africa. Liked the use of millets and I do want to try it sometime.
Very interesting to read about Caakiri. The addition of sour cream and yoghurt must give this an unusual taste. This is why I love international themes. We learn a lot about so many traditions around the world.
I would have never expected sour cream and yogurt in a pudding! Caakiri is creamy and looks rich. Would love to taste.
Wow! That is some pudding recipe you have here and I loved to read about it. I would have never thought of milk, sour cream and yogurt in the pudding. Looks so creamy and delicious!
Pudding looks nice, rich and creamy. Good to know about this Delicious African Pudding.
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