Ngallakh

Ingredients

 * 2 cups karaw (millet couscous)
 * 4 cups of bouye (baobab fruit)
 * one cup peanut butter
 * 2 cups of sugar
 * 1/2 teaspoon vanilla
 * 1 teaspoon orange-flower water
 * a pinch of nutmeg
 * a 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. Leave to soak for at least a few hours.
 * 3) Stir the fruit pulp vigorously until the water becomes an opaque tan liquid.
 * 4) Strain this liquid through a cheesecloth and set aside.


 * 1) Steam or cook couscous as normal. Stir in butter and cool in the refrigerator.


 * 1) Make the sauce:
 * 2) Mix equal parts baobab fruit juice and peanut butter
 * 3) Add sugar, vanilla, nutmeg and orange water. Mix well. Refrigerate until ready to serve.


 * 1) Finally, mix the couscous, sauce, and raisins.
 * 2) Sprinkle with sugar and serve immediately