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Ngalakh – Dessert with millet semolina and peanut paste – Senegalese recipe

Dumplings & More
Today, we're having a sweet break with the Ngalakh.
Total Time 1 hr
Course Dessert
Cuisine Senegalese
Servings 4


  • 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.