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Ngalakh is a delicious Senegalese millet porridge that is traditionally flavored with either baobab cream, peanut butter, or sweet yogurt.
It is typically served in large bowls as a dessert. The dish is consumed chilled, and it is recommended to sprinkle it with sugar before eating.
In Senegal, Easter is not celebrated with chocolate and an egg hunt, but with the preparation of this delicious sweet of peanut butter and millet semolina.
This dish is also served at eid el Fitr (which marks the end of Ramadan) and is a more modern and sophisticated version of lakh, a traditional dish simply composed of thiakry and curd.
The richness of the peanut butter combines with the tangy sweetness of baobab juice: a surprising combination that works. It represents the Senegalese sense of sharing.
The recipe differs from one family to another, from one generation to another, and over the years brings certain “innovations”. Sometimes millet semolina gives way to rice or corn semolina, sometimes fruit invites itself.
This sweet preparation is composed of thiakry, medium millet semolina, as opposed to thiéré which is fine semolina.
Steamed, this semolina is then incorporated into a mixture of peanut paste and bouyé, the baobab fruit which is used to bind this dessert.
To enhance this “porridge”, add raisins, orange blossom water, sugar, or even grated coconut.
Here is a lovely version of ngalakh to excite your taste buds. Enjoy!
Ngalakh – Dessert with millet semolina and peanut paste – Senegalese recipe
- 200 g of Thiakry
- 100 g bouye powder
- 10 g butter _
- 100 g peanut paste
- 15-30 g raisins _
- 2 tablespoons orange blossom water
- 2 packets of vanilla sugar
- A good pinch of nutmeg
- 30 g grated coconut
- 150 g sugar
- Pour a glass of hot water over the thiakry and let it absorb.
- Cook the thiakry in a couscoussier for about ten minutes.
- Arrange the cooked thiakry in a large dish and add the butter, grated coconut, raisins and nutmeg powder.
- For the sauce, mix the powdered bouye and 20 cl of water in a dish until dissolved. Add another 30 cl of water and the peanut paste.
- Filter the liquid obtained to remove the excess bouye. Flavor with vanilla sugar and orange blossom water.
- Pour the thiakry into a large dish and gradually add the sauce until you obtain a texture similar to porridge. Refrigerate before tasting.