Lakh — Print Recipe — The Culinary Codex

Creamy millet porridge served warm in a pool of tangy fermented yogurt, sweetened with sugar and perfumed with vanilla. This beloved Mauritanian breakfast bridges the gap between nourishment and dessert.

Ingredients

200g millet flour
4 cups water
2 cups fermented yogurt (raib)
4 tbsp sugar
1 tsp vanilla extract
Pinch of salt
1 tbsp butter
Extra sugar for serving

Instructions

1 Gradually whisk millet flour into cold water in a heavy pot, ensuring no lumps form.
2 Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens to a smooth porridge, about 15 minutes.
3 Add butter, salt, and vanilla, continuing to stir until the porridge reaches a creamy, pourable consistency.
4 In a separate bowl, whisk yogurt with sugar until smooth and slightly thinned.
5 Ladle warm porridge into bowls. Pour a generous amount of sweetened yogurt around and over the porridge.
6 Sprinkle with additional sugar and serve warm, stirring the yogurt into the porridge as you eat.

Did You Know?

During Ramadan, lakh is the most anticipated iftar dish in Mauritania, with families competing to make the creamiest version.