Ngalax (Senegalese Easter Millet and Baobab Dessert)
In short: Steamed millet couscous folded into a creamy sauce of peanut butter, baobab fruit powder and orange blossom water, served chilled. It takes about 45 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Ngalax is a sweet dessert of steamed millet couscous, peanut paste and baobab fruit powder, traditionally made for Easter by Senegal's Christian families. The baobab gives it a gentle sourness, the peanut butter makes it rich, and orange blossom water adds perfume. It is served chilled in bowls and eaten with a spoon. Cool the couscous fully before you mix, or the sauce turns oily.
Instructions
- Rub the couscous with the 120 ml water and salt for 2 minutes. Steam it in a cloth-lined steamer basket over simmering water, covered, for 20 minutes until fluffy.
- Tip the couscous into a wide bowl, break up any lumps with a fork and cool completely, about 30 minutes.
- Whisk the peanut butter with half the warm water until smooth. Whisk in the baobab powder, sugar, orange blossom water and vanilla, then add the rest of the water.
- Taste the sauce and add sugar if you like. It should be thin, pourable and pleasantly sour.
- Fold the sauce into the cooled couscous with a fork. The mixture should be moist and spoonable, like a loose porridge.
- Chill for at least 1 hour. Stir in a splash of water if it has thickened, and scatter with chopped peanuts before serving.
Tips
- Baobab powder clumps easily. Sift it into the peanut mixture, or whisk it with a little warm water first to make a smooth paste.
- Fine wheat couscous can replace the millet if you cannot find it. Steam it the same way.
Questions and answers
What does baobab taste like?
The dry, powdery pulp tastes pleasantly sour, somewhere between citrus and tamarind. It balances the sugar and the rich peanut butter.
Can I make ngalax ahead?
Yes, a day ahead. Keep it covered in the fridge and stir in a little water before serving, since the couscous keeps absorbing the sauce.
Is there a substitute for baobab powder?
A teaspoon of tamarind paste dissolved in the sauce gives a similar sourness, though the flavor will differ. Add it gradually and taste.
How long does it take to make Ngalax (Senegalese Easter Millet and Baobab Dessert)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Ngalax (Senegalese Easter Millet and Baobab Dessert)?
About 300 kcal per serving, with 8 g of protein, 46 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 46 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sugar | 15 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
