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Ngalakh
Senegalese Millet Dessert
Ngalakh is a traditional Senegalese sweet dish made from millet couscous (thiakry), baobab pulp (bouye), and peanut paste. It's often served during celebrations like Eid and Easter, symbolizing unity and sharing. This dessert offers a unique blend of creamy, tangy, and slightly nutty flavors.
ð§ ææ
- 250 g Millet couscous (thiakry)
- 70 g Baobab powder (bouye)
- 100 g Peanut paste (unsweetened)
- 750 ml Water
- 100 g Sugar(or to taste)
- 1 tsp Vanilla sugar or extract
- 0.25 tsp Nutmeg(freshly grated)
- 30 g Raisins(optional)
- 20 g Grated coconut(optional, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the baobab and peanut sauce: In a bowl, whisk together the baobab powder and 500ml of water until dissolved. Strain through a fine-mesh sieve to remove any large fibers. Add the peanut paste and whisk until smooth. Stir in the sugar, vanilla, and nutmeg. If using, add the raisins. Set aside and chill.
- 2
Cook the millet couscous: Place the thiakry in a heatproof bowl. Pour 250ml of boiling water over it, stir, cover, and let it steam for about 15 minutes, or until tender. Fluff with a fork.
- 3
Assemble the Ngalakh: In a serving dish, layer the cooked thiakry with the chilled baobab and peanut sauce. You can also mix them together gently for a more uniform consistency.
- 4
Chill the dessert for at least 30 minutes before serving. Garnish with grated coconut if desired.
ð¡ ããã®ã³ã
- âEnsure the peanut paste is unsweetened for a balanced flavor.
- âAdjust sugar to your preference.
- âNgalakh is best served cold.
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- Add a touch of orange blossom water for extra fragrance.
- Some variations include a small amount of chocolate powder in the sauce.