A warm, comforting millet porridge enriched with fermented milk or yogurt, sweetened with sugar, and scented with vanilla — Senegal's beloved breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Steam millet couscous: moisten with salted water, steam 15 minutes, fluff, moisten again, steam 10 more minutes.
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2
While hot, stir in butter until couscous grains are coated and separated.
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3
Mix fermented milk or yogurt with sugar and vanilla.
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4
Place warm couscous in bowls.
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5
Pour sweetened milk over the couscous.
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6
Top with raisins and serve warm or at room temperature.
Did You Know?
Lakh is the dish that unites all of Senegal at breakfast — from the humblest village to the fanciest Dakar apartment, morning begins with this porridge.
Chef's Notes
The Story Behind Lakh
Lakh is one of the oldest dishes in Wolof cuisine, built on millet, the ancient grain of the Sahel. The addition of fermented milk reflects the pastoral traditions of the Fulani herders who traded dairy with Wolof farmers. It is deeply embedded in Senegalese daily life and Ramadan traditions.
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