RCI-SP.005.0176.001
Ngalakh
My husband's favorite, also spelled "ngalax", "ngallakh" or "ngallax".
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- karaw (millet couscous2 cupsor substitute the more common durum wheat couscous)
- 2 tbsp
- of bouye (baobab fruit)4 cups
- peanut butter (smooth1 cupnatural, unsweetened)
- 2 cups
- ½ tsp
- ½ tsp
- a pinch of nutmeg or cinnamon1 unit
- 1 unit
Method
1
Rehydrate the karaw (millet couscous) by pouring boiling water over it and letting it sit covered for 5 minutes, then fluff with a fork to separate the grains.
2
Heat the butter in a large saucepan over medium heat until melted and foaming.
3
Add the karaw to the melted butter and stir continuously for 2–3 minutes to lightly toast and coat the grains.
4
Pour the bouye (baobab fruit liquid) into the pan with the buttered karaw and stir well to combine.
5
Stir in the peanut butter until fully dissolved and smooth throughout the mixture.
2 minutes
6
Add the sugar, vanilla, orange-flower water, and nutmeg or cinnamon, stirring constantly to dissolve the sugar and distribute the spices evenly.
7
Simmer the mixture over medium-low heat for 8–10 minutes, stirring occasionally to prevent sticking, until the flavors meld and the consistency reaches a creamy, porridge-like texture.
8
Fold in the handful of raisins gently during the final minute of cooking.
9
Transfer to serving bowls while still warm and serve as a sweet, creamy dessert or breakfast dish.