Dégué

Dégué is a chilled dessert of millet, mixed with milk or yoghurt and sugar. It comes from Burkina Faso and is also made in Mali, so the dish is shared between the two countries. Millet forms its base, and the dairy gives it a creamy texture and, when yoghurt is used, a slight sourness.

What it really is

Millet is a small grain, and in Dégué it is the main ingredient. The millet is prepared and then chilled, and milk or yoghurt is stirred in with sugar. The result is sweet, cool and creamy. The amount of sugar and the choice between milk and yoghurt vary from one cook to the next, which is why the sweetness and richness of one bowl can differ from another. Because the dish is built on milk or yoghurt, it carries the milk allergen. It contains no meat, fish or gelatin, so it is vegetarian.

How it's served

• Cold, straight from the fridge or cool storage.
• In a bowl or cup, eaten with a spoon.
• As a dessert, sweetened with sugar to taste, so the level of sweetness can be adjusted.

How to write it on the menu

• Name the grain: millet. Guests should know it is a millet dessert, not a rice or semolina pudding.
• Say whether it is made with milk, yoghurt or both. Both are dairy, so the allergen is the same either way.
• Flag milk as an allergen on the menu.
• Mark it as vegetarian, since it contains no meat, fish or gelatin.
• State that it is served chilled and how sweet it is, because sugar levels vary.
• If you add nuts, fruit or syrup on top, list them as separate items so guests with allergies can see them.