Cookbook:Ngalakh (Senegalese Millet Dessert)
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| Ngalakh (Senegalese Millet Dessert) | |
|---|---|
| Category | Dessert recipes |
| Servings | 3 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ngalakh is a delightful Senegalese millet porridge, traditionally enriched with the flavors of baobab cream, peanut butter, or sweet yogurt. This dessert is commonly presented in large bowls. It is best enjoyed when chilled, and a sprinkling of sugar on top adds an extra touch of sweetness. In Senegal, it is often served during Easter festivities.
Ingredients[edit | edit source]
- Millet
- Butter
- Grated coconut
- Raisins
- A good pinch of ground nutmeg
- Bouye (baobab fruit) powder
- Peanut paste
- Orange blossom water
- Vanilla sugar
Procedure[edit | edit source]
- Pour a glass of hot water over the millet, and allow it to absorb the water.
- Cook the millet in a couscoussier for approximately ten minutes.
- Arrange the cooked millet in a large dish, then add the butter, grated coconut, raisins, and nutmeg.
- Dissolve the powdered bouye in a dish with 200 ml water. Combine the peanut paste with 300 ml water, and stir this into the bouye mixture.
- Filter the liquid to remove any excess bouye particles. Flavor the mixture with vanilla sugar and orange blossom water.
- Gradually pour the sauce over the millet in the large dish, adjusting the quantity until you achieve a porridge-like consistency. Refrigerate before serving.