Senegalese Ngalakh with Millet, Baobab and Peanut
A Senegalese dessert of millet couscous (thiakry) with a creamy baobab and peanut sauce, sweetened with sugar and flavored with vanilla and nutmeg.
Ngalakh pairs a millet base with a sauce made from bouye (baobab) and peanut paste. In Senegal, it is especially associated with Easter and sharing dessert with neighbors and friends. This version uses thiakry and documented quantities for four servings.
Method
- 01
Prepare the thiakry
Prepare the 100 g of millet couscous according to its package directions. Once ready, add the butter, salt and raisins, and mix to distribute them.
- 02
Mix the baobab and peanut sauce
Put the baobab powder, peanut paste, sugar, vanilla extract and nutmeg in a bowl. Gradually add the 500 ml of water while stirring until everything is combined.
- 03
Assemble and serve
Divide the thiakry among four portions and pour the sauce over it. Serve the sauce cold and the couscous at room temperature, if you prefer.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.