Degue Recipe

Toast and hydrate millet

Place a dry skillet over medium heat. Add the 2 cups millet and dry-toast for 2–3 minutes, stirring constantly, until fragrant but not browned. This step is optional but brings out a nutty flavor.

Transfer toasted millet to a heatproof bowl. Stir in 0.5 tsp salt and 2 tbs butter. Pour 1.5 cups boiling water over the millet, quickly fluffing with a fork to combine so the grains absorb evenly. Cover tightly with plastic wrap or a lid and let sit 8–10 minutes until water is absorbed and millet is tender.

After resting, use a fork to break up any clumps and fluff the millet. If the millet seems dry or too coarse, add up to 1/4 cup cold milk and mix to reach a smoother consistency that will blend easily with the yogurt.

In a large bowl, whisk together 3 cups plain yogurt, 1/2 cup sweetened condensed milk, 2 tbs granulated sugar, and 1 tsp vanilla extract until smooth and slightly sweetened. Taste and adjust sweetness; Degue is meant to be pleasantly sweet but not syrupy.

Take about one-third of the fluffed millet and fold it into the yogurt mixture, mixing well so the grains are evenly coated. Continue adding millet in batches until all is incorporated and the mixture is homogenous. The final texture should be creamy with discernible millet grains.

Fold in 1 cup diced ripe mango and 1/2 cup raisins into the yogurt-millet mixture, reserving a few pieces of fruit and raisins for garnish.

Stir in 1/2 cup roughly chopped roasted peanuts for crunch, reserving a small handful for topping. If using, add 1/4 cup toasted coconut flakes and 1/4 tsp ground cinnamon for aroma and depth.

Taste the Degue and adjust: if too thick, stir in up to 1/4 cup cold milk to loosen. If you want more brightness, fold in 1/2 tsp lemon or lime zest.

Transfer Degue to a serving bowl or individual cups. Cover and refrigerate at least 1 hour (preferably 2–3 hours) to allow flavors to meld and the texture to firm slightly.

Before serving, top with reserved diced mango, raisins, chopped peanuts and a sprinkle of toasted coconut or a light dusting of cinnamon. Serve cold.