Ngalakh (Senegalese Millet Dessert)
Ngalakh is a chilled Senegalese millet porridge sauced with baobab and peanut. The tart, slightly chalky bouye powder, the fruit of the baobab tree, is balanced by rich peanut paste, while orange blossom water and vanilla sugar give the sauce a floral sweetness. Coconut, raisins and nutmeg add texture and warmth. In Senegal it is traditionally served at Easter, usually in a large shared bowl.
Instructions
Pour a glass of hot water over the millet and leave it until the grains have soaked up the liquid.
Cook the soaked millet in a couscoussier for about ten minutes.
Spread the cooked millet in a large dish. Add the butter, grated coconut, raisins and nutmeg, and mix them through.
Stir the bouye powder into 200 ml of water in a bowl until it dissolves. In a second bowl, mix the peanut paste with 300 ml of water, then stir this into the bouye mixture.
Strain the liquid to catch any leftover bouye particles. Sweeten and scent it with vanilla sugar and orange blossom water.
Pour the sauce over the millet a little at a time, stopping when the mixture reaches the texture of a loose porridge. Chill it in the refrigerator before serving.
Make it personal.
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