Ngalakh

Ngalakh Recipe: Millet, Butter, Bouye, Peanut Butter, Sugar, and More

Region / culture: Cameroon, Democratic Republic of Congo, Senegal | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Ngalakh is a traditional Senegalese dessert that is made with baobab fruit, peanut butter, and couscous. This sweet and creamy dish is a popular treat during special occasions and celebrations in Senegal.

History

Ngalakh has been a staple dessert in Senegalese cuisine for generations. It is often served during religious holidays such as Eid al-Fitr and other special occasions. The combination of baobab fruit, peanut butter, and couscous creates a unique and delicious flavor that is loved by many.

Ingredients

2 cups of millet couscous (or substitute with durum wheat couscous)
2 tbsp of butter
4 cups of baobab fruit
1 cup of smooth, natural, unsweetened peanut butter
2 cups of sugar
0.5 tsp of vanilla
0.5 tsp of orange-flower water
a pinch of nutmeg or cinnamon
1 handful of raisins

How to prepare

Prepare the baobab fruit juice

Place the baobab fruit in a clean glass bowl with several cups of warm water.
Leave it to soak for at least a few hours.
Once the fruit is completely soaked, the fruit pulp should be easy to separate from the seeds.
Stir it vigorously until the water becomes an opaque tan liquid.
Strain this liquid through a cheesecloth and set it aside.
If baobab fruit is not available, substitute fresh or canned tamarind juice, or any other tropical fruit juice.
Steam or cook couscous as usual.
Stir in butter.
Cool it in the refrigerator.
Make the sauce by mixing equal parts baobab fruit juice and peanut butter, one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon), and orange water.
Mix it well.
Refrigerate it until ready to serve.
Immediately before serving, mix the couscous, sauce, and raisins. Sprinkle it with sugar.
Serve and eat without delay.

Variations

Substitute baobab fruit with tamarind juice or any other tropical fruit juice.
Use almond butter or cashew butter instead of peanut butter for a different flavor.

Cooking Tips & Tricks

Make sure to soak the baobab fruit in warm water for several hours to easily separate the pulp from the seeds.

- Refrigerate the couscous after cooking to cool it down before mixing with the sauce.

- Mix the sauce ingredients well to ensure a smooth and creamy texture.

- Serve the ngalakh immediately after mixing to enjoy it at its best.

Serving Suggestions

Ngalakh can be served as a dessert after a traditional Senegalese meal. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Soaking the baobab fruit in warm water to separate the pulp from the seeds.

- Mixing the sauce ingredients well to create a smooth and creamy texture.

Ingredient Substitutions

Use fresh or canned tamarind juice if baobab fruit is not available.

- Substitute almond butter or cashew butter for peanut butter.

Make Ahead Tips

Ngalakh can be prepared ahead of time and refrigerated until ready to serve. Mix the couscous, sauce, and raisins just before serving.

Presentation Ideas

Serve ngalakh in individual bowls and garnish with a sprinkle of sugar and a cinnamon stick for a decorative touch.

Pairing Recommendations

Ngalakh pairs well with a cup of hot tea or coffee for a sweet and satisfying dessert.

Storage and Reheating Instructions

Store any leftover ngalakh in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of ngalakh contains approximately 400 calories.

Carbohydrates

Each serving of ngalakh contains approximately 60 grams of carbohydrates.

Fats

Each serving of ngalakh contains approximately 15 grams of fats.

Proteins

Each serving of ngalakh contains approximately 10 grams of proteins.

Vitamins and minerals

Ngalakh is a good source of vitamin E, niacin, and magnesium.

Alergens

Ngalakh contains peanuts and may not be suitable for those with nut allergies.

Summary

Ngalakh is a delicious dessert that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamin E, niacin, and magnesium.

Summary

Ngalakh is a traditional Senegalese dessert made with baobab fruit, peanut butter, and couscous. This sweet and creamy dish is a popular treat during special occasions and celebrations in Senegal. Enjoy this delicious dessert with family and friends for a taste of Senegalese cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in Senegal with my family. I remember it was a hot summer day, and my mother had sent me to the market to buy some ingredients for dinner.

As I wandered through the bustling market, I came across a small stall where an old woman was selling all kinds of traditional Senegalese dishes. The aroma of spices and herbs wafted through the air, drawing me in like a magnet. I couldn't resist stopping to watch as the woman expertly wielded a large wooden spoon, stirring a bubbling pot of something that smelled absolutely divine.

Curious, I edged closer to get a better look. The woman noticed me and smiled warmly, beckoning me over. "Would you like to try some ngalakh, my dear?" she asked, gesturing towards the pot. I had never heard of ngalakh before, but the sweet and spicy fragrance was too tantalizing to resist.

I nodded eagerly, and the woman ladled a generous spoonful of the rich, creamy mixture into a small bowl for me. I took a hesitant first bite, and my taste buds exploded with a symphony of flavors - creamy peanut butter, spicy ginger, and sweet dried fruit all melded together in perfect harmony. It was unlike anything I had ever tasted before, and I was instantly hooked.

I begged the woman to teach me how to make ngalakh, and she chuckled at my enthusiasm. "It's not an easy recipe, my dear," she warned, "but if you have the patience and the passion, you can learn." She handed me a tattered old notebook filled with handwritten recipes, and on the very first page was the secret to making ngalakh.

From that moment on, I was determined to master the art of making ngalakh. I spent hours in the kitchen, painstakingly following the instructions in the old notebook. I roasted peanuts until they were golden brown, ground them into a smooth paste, and mixed in generous amounts of sugar, milk, and spices. I added handfuls of dried mangoes, apricots, and raisins, their sweet and tangy flavors complementing the rich, nutty base.

As the ngalakh simmered on the stove, filling the kitchen with its intoxicating aroma, I couldn't help but feel a sense of pride and accomplishment. I had unlocked the secrets of this ancient recipe, passed down through generations, and now I could share it with my own family.

When I finally served the ngalakh to my loved ones, they were blown away by the depth and complexity of its flavors. My mother, who had always been the queen of the kitchen, even declared it the best ngalakh she had ever tasted.

From that day on, ngalakh became a staple in our household. I would make it for special occasions, like weddings and birthdays, and it would always disappear within minutes, devoured by eager guests who couldn't get enough of its addictive taste.

Over the years, I have continued to perfect my recipe for ngalakh, tweaking and adjusting it to suit my own tastes and preferences. But the basic technique remains the same - patience, passion, and a touch of magic.

And every time I cook a batch of ngalakh, the memory of that fateful day in the market comes flooding back, reminding me of the incredible journey I have been on to become the master of this beloved Senegalese dish.