A rich, festive porridge of millet couscous drenched in a luscious sauce of peanut butter, baobab fruit, orange blossom water, and vanilla — the traditional Easter dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal bowl
Garnishes: raisins, coconut flakes
Accompaniments: extra peanut sauce
Instructions
-
1
Steam millet couscous until fluffy, about 20 minutes. Fluff and mix with butter.
-
2
Dissolve baobab pulp in warm water, strain to get smooth liquid.
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3
In a pot, gently warm peanut butter with baobab liquid, stirring until smooth.
-
4
Add sugar, orange blossom water, and vanilla. Stir until well combined.
-
5
Pour the peanut-baobab sauce over the steamed couscous. Add raisins and mix thoroughly.
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6
Serve at room temperature. Traditionally shared in large bowls with neighbours.
Did You Know?
Ngalakh is Senegal's Easter tradition — on Good Friday, Christian families prepare enormous quantities and share bowls with Muslim neighbours, embodying Senegal's legendary religious harmony.
Chef's Notes
Equipment Tips
- couscoussier or steamer
- mixing bowl
- pot
Garnishing
raisins, coconut flakes
Accompaniments
extra peanut sauce
The Story Behind Ngalakh
Ngalakh is a Serer Christian tradition that has become one of Senegal's most beautiful examples of interfaith harmony. Prepared on Good Friday, it is shared across religious lines as a symbol of community. The combination of peanut butter and baobab is uniquely Senegalese, and the dish cannot be found anywhere else in the world.
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