Ngalakh – Dessert with millet semolina and peanut paste – Senegalese recipe
Dumplings & More
Today, we're having a sweet break with the Ngalakh.
Course Dessert
Cuisine Senegalese
- 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.