Ngalakh

Ngalakh is a cherished West African celebration dessert with roots in Senegal, known for bringing neighbors together during springtime festivities. At its heart are tender grains of millet couscous bathed in a velvety cream built from peanut paste and tangy baobab pulp, then jeweled with plump raisins and snowy flecks of grated coconut, with a gentle kiss of sugar. The dessert is typically prepared in generous bowls and shared communally, a sweet, nutty, and gently tart treat that feels as comforting as it is celebratory.

Ingredients

• 2 cups millet couscous
• 1 cup peanut paste (unsweetened)
• 1 cup baobab pulp (or reconstituted from powder)
• 1/2–2/3 cup sugar, to taste
• 1 cup raisins
• 1 cup grated coconut
• 1 teaspoon vanilla extract
• 4–6 cups water (for steaming and mixing)
• Pinch of salt
• Optional: 1 teaspoon orange zest
• Optional: 1 teaspoon orange blossom water
• Optional: 1 cup evaporated milk or 1/2 cup sweetened condensed milk
• Optional: 1 sliced banana for garnish

Before you start

Classic texture depends on properly steamed millet couscous that stays fluffy, while the cream built from peanut paste and baobab pulp should be smooth and pourable—neither too thick nor too thin. Keep extra cold water handy to adjust the consistency, and reserve a little Sugar for final seasoning. If using dairy-style enrichments, decide between evaporated milk and sweetened condensed milk based on desired sweetness and body.

Preparation and cooking

1. Steam the grains: Set a steamer or couscoussier with simmering water. Place the dry millet couscous in the steamer basket (line with a clean cloth if needed). Steam until the grains begin to swell and turn tender, about 15–20 minutes.
2. Hydrate and fluff: Transfer the hot millet couscous to a wide bowl. Sprinkle 1/2 cup cold water and a pinch of salt over it while gently raking with a fork or your fingers to separate clumps. Rest for 5 minutes, then return to the steamer and cook again for another 10 minutes to finish.
3. Plump the fruit: While the grains steam, cover the raisins with hot water and soak for 5 minutes. Drain well and pat dry so they don’t water down the cream.
4. Make the cream: In a large bowl, whisk the peanut paste with 1 cup cool water until smooth and loose. Whisk in the baobab pulp, then add the sugar and vanilla extract. If using, stir in the orange blossom water. To enrich, add the evaporated milk or the sweetened condensed milk now. Adjust with more water for a pourable custard-like consistency.
5. Combine: Fold the warm, fluffy millet couscous into the cream. Add the plumped raisins, most of the grated coconut, and a small pinch of salt. If you enjoy citrusy perfume, stir in the orange zest now. Taste and fine-tune with a touch more sugar or a splash of water as needed.
6. Chill and set: Let the bowl stand at room temperature for 10 minutes, then cover and refrigerate until cool and lightly thickened, about 30–45 minutes.
7. Finish: Before serving, sprinkle the remaining grated coconut over the top. Garnish with extra raisins and, if desired, slices of banana.

How to enjoy

Ngalakh is meant to be shared. Serve it slightly chilled so the cream from the peanut paste and baobab pulp feels luscious while the millet couscous retains a pleasant bite. A light dusting of orange zest just before serving brightens the bowl, and a few extra raisins or a scatter of grated coconut add contrast. If you prefer a richer spoonful, drizzle a tablespoon of chilled evaporated milk on top or add a tiny ribbon of sweetened condensed milk.

Tips and variations

• Texture control: If the mixture looks too thick, whisk in a little cold water until it flows slowly off a spoon. If it’s too thin, add a spoonful more peanut paste or a sprinkle of extra millet couscous and rest for 5 minutes.
• Citrus flair: The duo of orange zest and a few drops of orange blossom water gives a floral lift without overpowering the nutty base.
• Fruit swap: Instead of, or in addition to, the banana, try diced seasonal fruit; keep the base the star by balancing with a small extra pinch of sugar if the fruit is very tart.
• Dairy decisions: For a classic non-dairy bowl, skip the evaporated milk and the sweetened condensed milk and loosen with chilled water only.

Storage

Cover and refrigerate leftovers for up to 48 hours. The millet couscous will continue to absorb moisture; refresh the texture just before serving with a splash of cold water and a small spoon of peanut paste if needed, then check sweetness with a pinch of sugar.