Ngalakh RecipeOrigin: Senegal Period: Traditional |
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Ngalakh (also known as 'ngalax' is a sweetened porridge made from karaw (millet couscous). Lakh being the Wolof for 'porridge' and this dessert originates in Senegal, though it is popular in much of West Africa. Ingredients:
400ml Baobab fruit drink (made without sugar). Substitute tamarind juice if not available 
Ngalakh Preparation:Method:Cook the couscous as you normally would then stir-in the butter and allow to cool in the refrigerator. Make the sauce by mixing together the baobab fruit drink and the peanut butter. Blend until smooth then add the sugar, vanilla, nutmeg and orange water. Mix well and refrigerate until needed. Immediately before serving mix together the couscous, sauce and raisins. Sprinkle with sugar then serve and eat immediately. |
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Other recipes with baobab fruit and couscous as primary ingredients: West African Meat Kebabs Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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