Thiakry, an adaptive recipe with steamed, rolled millet flour pellets (called araw/arraw in Wolof) as the base, pictured here blended with butter, mixed with sweet raisins and grated fresh coconut, then combined with sweetened yoghurt or other sweetened fermented milk ('sow' in Wolof or lait caillé in French). Paired here with popular kinkeliba tea served hot. Kinkeliba tea is steeped from the dried leaves of the Combretum micranthum shrub, sugared or not to taste, either plain or with milk. Very popular, affordable and nutritious meal or dessert in Senegal. Served in colorful, popular, inexpensive plastic bowl and cup manufactured in Senegal.