Moyenne-Guinée (Fouta Djallon / Labé), Guinea
Guinean Lait Caillé
Lait caillé
Fermented cow's milk (24-48 hours), creamy with a slightly sour taste; served with couscous as dessert or with rice as a snack; a Fula specialty of the Fouta Djallon.
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Mali
Millet and Curd Milk
Dégué
A Malian dish of millet couscous mixed with curdled milk; a Bambara specialty; listed in the Mali tourism document as a traditional dish; the millet is steamed and then mixed with fresh curdled milk and sugar; a refreshing, nutritious snack or breakfast; found at street stalls and markets
The Gambia
Thiakry
Caakiri
Steamed millet couscous stirred into sweetened curdled milk with vanilla and nutmeg, served cold.