Ngualakh (or Ngalakh) is an emblematic traditional Senegalese dessert, particularly prepared during Easter celebrations and shared as a sign of communion, generosity and conviviality. This recipe combines the sweetness of millet couscous (arraw/thiakry) with the creaminess of the sauce made from peanut paste and baobab fruit pulp (bouye).
Ingredients
- Millet couscous (Araw / Thiakry): 500 g
- Peanut paste (Dakhatine): 250 g à 300 g
- Baobab fruit pulp (Bouye / Monkey bread): 200 g
- Powdered sugar: 200 g (to adjust according to your taste)
- Vanilla sugar or vanilla extract: 2 bags
- Orange blossom water: 2 tablespoons
- Soft butter: 50 g
- Grated nutmeg: 1/2 teaspoon
- Raisins: 100 g
- Ground cloves: 1 pinch
- Lukewarm water: Sufficient quantity to extract the juice from the bouye
Instructions
1. Steaming millet: Steam the millet couscous (araw) in a couscous maker for about 20 to 25 minutes. When it is cooked and still hot, pour it into a large dish, add the unsalted butter, mixing well to aerate the grains, then leave to cool.
2. Preparation of bouye juice: Soak the monkey bread pulp (bouye) in lukewarm water for 20 minutes. Mix with your hands or a whisk to loosen the pulp from the seeds, then carefully filter through a strainer or fine sieve to collect a thick, smooth juice.
3. Preparation of the peanut sauce: In a large container, gradually mix the peanut paste with the warm bouye juice. Whisk vigorously until you obtain a perfectly smooth and homogeneous sauce, without any lumps.
4. Flavoring the sauce: Add the sugar, vanilla sugar, grated nutmeg, a pinch of cloves and orange blossom water. Taste and adjust the sugar to your preference.
5. Assembly: Gently incorporate the cooked millet couscous into the creamy sauce. Add the raisins and mix well so that all the millet grains are soaked up in the peanut and bouye cream.
6. Cooling and service: Place the Ngualakh in the refrigerator for at least 2 to 3 hours before serving. Serve chilled in pretty bowls.