The first time I saw Thiakry (pronounced cha-kry) at a Senegalese restaurant, I won’t lie, I kind of gave it a side eye. It looked like a boring porridge that was another version of tapioca, and I was guessed that I would not like it… was I extra wrong. My friend who grew up eating Senegalese food was there with me, and ignored my skepticism and ordered the Thiakry anyway. Thank God for food envy, my longathroat led me to try her Thiakry, and I was sold since then.
Sombi (Senegalese coconut rice pudding), is my favorite type of rice pudding. It is traditionally served warm, however in the warmer months it can also be served cold. Let me tell you why I serve it cold sometimes and how to make it.