🇸🇳 Senegalese Cuisine

Ngalakh

Sweet Peanut Millet Porridge

Prep Time 45 min

Servings 6

Difficulty Medium

Calories 460 kcal

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.

Ingredients

2 cups millet couscous
1 cup smooth peanut butter
100g baobab fruit pulp, soaked and strained
1/2 cup sugar
1 tbsp orange blossom water
1 tsp vanilla extract
1/4 cup raisins
2 tbsp butter
Pinch of salt
1 cup warm water

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.
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.
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.