Ngalakh — millet with baobab and peanut cream
Millet couscous and raisins in a cool, tangy baobab sauce thickened with peanuts.
Active time25 min
Cooking5 min
Total1 hResting : 30 min
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Ingredients
- 5 g unsalted butter
- 100 g dried millet couscous
- 130 g water
- 500 ml water
- ½ tsp vanilla extract
- ⅛ tsp ground nutmeg
- 1 tsp chocolate hazelnut spread — optional
- 100 g smooth peanut paste
- 70 g ready-to-dissolve baobab fruit powder
- 15 g raisins
- 1 pinch of salt
- 50 g sugar
Preparation
In a mixing bowl, combine the peanut paste, sugar, vanilla and nutmeg. Add the optional chocolate spread if using. Gradually whisk in the baobab powder and the water measured by volume until smooth. Cover and refrigerate while preparing the millet.
500 ml water½ tsp vanilla extract⅛ tsp ground nutmeg1 tsp chocolate hazelnut spread — optional100 g smooth peanut paste70 g ready-to-dissolve baobab fruit powder50 g sugar- mixing bowl
- whisk
Put the millet couscous in a microwave-safe container. Boil the water measured by mass and pour it over the millet. Cover with a plate and let it absorb for 15 min. Meanwhile, cover the raisins with boiling water in a small bowl, then drain. Discard this soaking water.
100 g dried millet couscous130 g water15 g raisins- small bowl
- plate
- saucepan
- colander
Stir the millet. Microwave it covered in 2 min intervals, stirring between intervals, until the grains are soft and easily crushed. Stir in the butter, salt and drained raisins. Cool the millet completely, for about 15 min.
5 g unsalted butter1 pinch of salt- microwave oven
- small bowl
- spoon
- plate
Once the sauce is well chilled and the millet cool, gently combine them. Serve immediately to keep the grains soft.
- mixing bowl
- spoon
Allergens
- Milk
- Peanuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Sesame, Soy, Sulphites.