Ngalax

Name: Ngalax
Total time: 28 min
Yield: 2 servings
Cuisine: senegalese
Ingredients: 120 g Millet; 500 ml Water; 300 ml Milk; 80 g Peanut Butter; 40 g Baobab Powder; 50 g Sugar; 1 tsp Vanilla Extract; 0.3 tsp Ground Nutmeg; 0.3 tsp Salt

Creamy millet and peanut pudding with tart baobab and warm spice.

Ingredients

120 g Millet
500 ml Water
300 ml Milk
80 g Peanut Butter
40 g Baobab Powder
50 g Sugar
1 tsp Vanilla Extract
0.25 tsp Ground Nutmeg
0.25 tsp Salt

Method

Combine {millet}, most of the {water}, and a pinch of {salt} in a medium saucepan over medium heat. Bring to a gentle simmer, stir well, then cover and cook until the grains are very soft and starting to break down.
Whisk {baobab_powder}, {peanut_butter}, {sugar}, {vanilla_extract}, {ground_nutmeg}, {milk}, and the remaining {water} in a bowl until smooth so the {baobab_powder} hydrates evenly without lumps.
Whisk the {mix_base} into the saucepan with the cooked {millet} over low heat. Stir constantly for a smooth texture, scraping the bottom, until thick, creamy, and fragrant. Taste and adjust with more {sugar} or a tiny pinch of {salt} if needed, then serve warm or chilled.