Lakh (Ngalakh, Ngalax, Ngallax) is a sweetened porridge from West Africa, popular in Senegal. Lakh is similar to other grain-based African staples that are mixed with water or milk to make porridges. The main ingredient in lakh is karaw or araw, which is a kind of couscous made from millet. It is flavoured with rich sauce made from peanut butter and bouye, the fruit from a baobab tree.

 

Serves 6

 

INGREDIENTS

2 cups karaw or duram wheat couscous

3 cups boiling water

2 tbsp butter

1 cup bouye juice or substitute with Tamarind

or tropical fruit juice

1 cup peanut butter, smooth

1 cup sugar (can omit)

1 tsp vanilla

1 tsp orange-flower water

1 pinch of cinnamon

1 pinch nutmeg

1 handful of sultanas

 

METHOD

1. Place dry couscous in a bowl with boiling

water and cover until light and fluffy.

2. Stir in butter and allow to cool in

refrigerator.

3. In a mixing bowl combine juice, peanut

butter, sugar, vanilla, cinnamon, nutmeg

and orange water. Refrigerate until ready

to serve.

4. To serve combine couscous, sauce and

raisins. Top with banana, condensed milk

and or yoghurt.