Mbahal — Print Recipe — The Culinary Codex

Steamed millet couscous mixed with sweetened groundnut paste and sour milk, a traditional Wolof breakfast and snack that is both filling and nutritious.

Ingredients

2 cups millet couscous
1 cup groundnut paste
500ml sour milk or yogurt
3 tbsp sugar
1 tsp vanilla extract
Pinch of salt
Warm water for steaming

Instructions

1 Place millet couscous in a large bowl. Sprinkle with water and rub grains between palms to separate.
2 Steam the couscous in a couscoussier or steamer for twenty minutes until light and fluffy.
3 Mix groundnut paste with warm water to form a smooth, pourable consistency.
4 Combine the steamed couscous with the groundnut paste mixture. Stir until evenly coated.
5 Add sugar, vanilla, and a pinch of salt. Mix well.
6 Serve in bowls and pour sour milk or yogurt over the top. Mix before eating.

Did You Know?

Mbahal is so popular in The Gambia that some families eat it for breakfast every single day, and children are often seen carrying bowls of it to school.