GABON: Chakery
INGREDIENTS:
1 pint vanilla yogurt
8 ounces sour cream
12 ounces evaporated milk
20 ounces crushed pineapple
1 dash nutmeg
1⁄2 teaspoon vanilla
2 cups couscous
DIRECTIONS:
Mix all the ingredients except the couscous together to make the sauce.
Cook the couscous separately with water as directed on the package. Serve Chakery sauce over couscous.
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