Senegalese Ngalakh (Baobab Dessert)

About This Recipe

Ngalakh is one of Senegal's most unique and culturally significant desserts, traditionally made and shared between Muslim and Christian communities during each other's holidays — Korité (Eid al-Fitr) and Pâques (Easter) — as an act of inter-faith generosity. Made from millet couscous, peanut butter, and the pulp of the baobab fruit (which gives it a distinctive sour tang), it's unlike anything else.

Ingredients

Serves 8

• 2 cupsmillet couscous
• 2 cupshot water
• 1/2 cupnatural peanut butter
• 1/4 cupbaobab powder (or lemon juice as substitute)
• 1/2 cupsugar
• 2 tbspvanilla extract
• 1/4 cupraisins
• 2 tbsporange blossom water
• 1/4 tspsalt

Instructions

1. 1

   Cook the millet

   Pour hot water over millet couscous. Cover and let absorb for 10 minutes. Fluff with a fork. Cool slightly.

2. 2

   Mix the sauce

   Dissolve peanut butter in a little warm water until smooth. Mix in baobab powder, sugar, vanilla, orange blossom water, and salt.

3. 3

   Combine

   Pour the peanut-baobab sauce over the millet. Stir well to combine.

4. 4

   Add raisins and taste

   Stir in raisins. Taste — the balance of sweet, sour (from baobab), and nutty should be harmonious. Adjust sweetness as needed.

5. 5

   Serve

   Serve at room temperature or slightly chilled.

Variations

• •

  Use couscous instead of millet

• •

  Add diced dates instead of raisins

• •

  Make dairy-free by omitting any cream additions

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days.

Frequently Asked Questions