Tiakri I

Description
These steamed lentil-sized balls of millet flour are a traditional special-occasion food in Senegal. I had my first taste of tiakri at the baptism of a girlfriend's nephew. The tangy taste of the buttermilk and the almost Wheatena-like flavor of the small pellets of millet

Ingredients

 * 1 pound millet flour
 * 1/4 cup water
 * 1 quart buttermilk
 * 3/4 cup vanilla Sugar
 * Confectioners' Sugar to taste

Directions

 * 1) Place the millet flour in a medium-sized bowl and dampen it slightly with the water.
 * 2) Form small lentil-sized balls from the dampened flour by rubbing them around in your hands.
 * 3) Think kindergarten and making beads.
 * 4) (You may need more or less water depending on the texture of your millet flour, so add the water gradually.)
 * 5) When the balls are made, place them in the top part of a couscoussière or a steamer and steam until they are cooked through, about 20 minutes.
 * 6) When ready, remove and allow the tiakri to cool to room temperature.
 * 7) While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed.
 * 8) When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve.