African Recipes

Ngalakh with Baobab Juice

Ngalakh (Ngalax, Ngallax) is a West African dessert lakh (like porridge) popular in Senegal. Like Caakiri, Ngalakh is a sweetened porridge, similar to many of
Africa's grain-based Fufu-like staples that are mixed with water or milk to make porridges and beverages. Ngalakh's main ingredient is karaw or araw,
a kind of Couscous made from millet. Ngalakh is flavored with the fruit of the baobab tree, called bouye.

Ingredients

two cups karaw (millet couscous) -- or substitute the more common durum wheat Couscous

two tablespoons butter

four cups of bouye (baobab fruit) -- to make baobab fruit juice

one cup peanut butter (smooth, natural, unsweetened)

two cups of sugar

one-half teaspoon vanilla

one teaspoon orange-flower water

a pinch of nutmeg or cinnamon

one handful of raisins

Preparation

Prepare the baobab fruit juice: Place the baobab fruit in a clean glass bowl with several cups of warm water. Leave 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 aside.

Steam or cook couscous as normal. Stir in butter. Cool in the refrigerator.

Make the sauce by mixing equal parts baobab fruit juice and peanut butter -- about one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon)
and orange water. Mix well. Refrigerate until ready to serve.

Immediately before serving: Mix the couscous, sauce, and raisins. Sprinkle with sugar. Serve and eat without delay.

source: Congo Book

Before they grow so big, the Baobab start by being little"
Le Petit Prince - Antoine de Saint Exupery