Ngalakh

Ingredients

 * two cups karaw (millet couscous) or substitute the more common durum wheat wheat Couscous
 * two tablespoons butter
 * four cups of bouye (baobab fruit)
 * one cup peanut butter (smooth, natural, unsweetened)
 * two cups of sugar
 * one-half teaspoon vanilla
 * one teaspoon orange-flower water
 * a pinch of nutmeg or cinnamon
 * one handful of raisins

Directions

 * 1) Prepare the baobab fruit juice:
 * 2) Place the baobab fruit in a clean glass bowl with several cups of warm water.
 * 3) Leave to soak for at least a few hours.
 * 4) Once the fruit is completely soaked, the fruit pulp should be easy to separate from the seeds.
 * 5) Stir it vigorously until the water becomes an opaque tan liquid.
 * 6) Strain this liquid through a cheesecloth and set aside.
 * 7) If baobab fruit is not available:
 * 8) Substitute fresh or canned Tamarind juice, or any other tropical fruit juice.
 * 9) Steam or cook couscous as normal.
 * 10) Stir in butter.
 * 11) Cool in the refrigerator.
 * 12) Make the sauce by mixing equal parts baobab fruit juice and peanut butter one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon) and orange water.
 * 13) Mix well.
 * 14) Refrigerate until ready to serve.
 * 15) Immediately before serving:
 * 16) Mix the couscous, sauce, and raisins.
 * 17) Sprinkle with sugar.
 * 18) Serve and eat without delay.