NIGER: Cardamom Caakiri
This brings back memories of my year-off after High School. Hitch-hiking through the Sahara Desert, we spent quite a bit of time in Niamey, Niger’s capital.
Caakiri can be served unsweet (in which case it tastes very yogurty and rather nice for breakfast), or with sugar, when it takes on dessert-like qualities.
1 1/4 cups couscous
12 ounces evaporated milk
6 ounces plain yogurt
8 ounces sour cream
1/2 tsp ground cardamom, plus extra for garnish
1/4 cup raisins, optional
sugar, to taste, optional
Prepare couscous according to package instructions, using only a pinch of salt and straight water (don’t use stock or oil/butter, as sometimes is suggested).
Whisk together all other ingredients except sugar (unless you are sure you want it sweet).
Next, pile on a happy mound of couscous. Mix and, if you haven’t already added it, taste to determine if you want to any sugar.
Serve with an extra dusting of ground cardamom.