Recipe for March
Ngalakh is a West African desert lakh (porridge) popular in Senegal. Ngalakh’s main ingredient is karaw or araw, a kind of couscous made from millet.
In America and Europe, the Baobab trees might be best known to readers of The Little Prince. In the dryer temperate regions of Africa, baobabs (Adansonia digitata) are a tree of myth and legend. Baobabs are carefully tended by rural peoples and are particularly useful. |
Ngalakh with baobab juice
Ingredients:
- Two cups karaw (millet couscous) or substitute the more common durum wheat Couscous
- Two tablespoons butter
- Four cups of bouye (baobab fruit)
- One cup peanut butter (smooth, natural, unsweetened)
- Two cups of sugar
- One-half teaspoon vanilla
- One teaspoon orange-flower water
- A pinch of nutmeg or cinnamon
- One handful or raisins
Method:
- Prepare the baobab fruit juice: Place the baobab fruit in a clean glass bowl with several cups of warm water. Leave to soak for at least a few hours. Once the fruit is completely soaked, the fruit pulp should be easy to separate from the seeds. Stir it vigorously until the water becomes an opaque tan liquid. Strain this liquid through a cheesecloth and set aside.
- Steam or cook couscous as normal. Stir in butter. Cool in the refrigerator.
- Make the sauce by mixing equal parts baobab fruit juice (or other juice) and peanut butter – about one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon) and orange water. Mix well. Refrigerate until ready to serve.
Immediately before serving: Mix the couscous, sauce and raisins. Sprinkle with sugar. Serve and eat without delay!
For more information on Baobab click on
Next recipe in April: Woodapple jam
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