Senegalese Ngalakh

Ingredients:

400 ml Baobab fruit drink (made without sugar)

400 g karaw (millet couscous) or substitute ordinary couscous if not available

2 tbsp butter

400 g peanut butter

350 g sugar

1/2 tsp vanilla extract

1 tsp orange flower water (or orange juice)

Generous pinch or nutmeg or cinnamon

Handful of raisins

Cooking Instructions:

Cook the couscous as you normally would then stir-in the butter and allow to cool in the refrigerator. Make the sauce by mixing together the baobab fruit drink and the peantu butter. Blend until smooth then add the sugar, vanilla, nutmeg and orange water. Mix wel and refrigerate until needed. Immediately before serving mix together the couscous, sauce and raisins. Sprinkle wiht sugar then serve and eat immediately.

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