Ingredients
- Stale bread (dry bread): 2 to 3 baguettes (leftover hard bread).
- Peanut paste: 3 to 4 large tablespoons (smooth or chunky).
- Sugar: ½ cup (adjust to taste).
- Powdered milk: 3 tablespoons (optional, for a creamier taste).
- Nutmeg or Vanilla: A pinch (optional, for aroma).
Instructions
1. Prepare the bread crumbs
- Break the bread: Tear the hard bread into small pieces.
- Grind: Place the pieces in a food processor or traditional mortar.
- Refine: Blend or pound until the bread becomes a fine, sandy powder (like breadcrumbs).
2. Mix flavors
- Add the dry ingredients: In a large bowl, mix the bread crumbs with the sugar and the powdered milk.
- Add the peanut paste: Add the peanut paste to the mixture.
- Sand and mix: Using your hands (the traditional method) or a sturdy spoon, rub the peanut paste into the crumbs. You want to make sure there are no large chunks of peanut paste and that each crumb is well coated.
3. The finishing touch
- Check the consistency: The Mbouraké should have a “wet sand” texture — it should hold its shape if you squeeze it in your palm, but crumble easily when touched.
- Add the aromatics: Add a pinch of nutmeg or vanilla if you want to enhance the scent.
Presentation suggestion
Mbouraké is generally eaten with a spoon or shaped into small balls. In Senegal, it is a very popular snack during the Ramadan or for a quick energy boost during the day. It goes perfectly with a glass of cold milk or as a topping for yogurt (Thiakry).
Chef’s tip: For even more crunch, you can toast the bread crumbs in a dry pan for 2 to 3 minutes before adding the peanut paste.