Ngallax

Description
Ngallax

Ingredients

 * 2 cups karaw (millet couscous)
 * 2 tbsp butter
 * 4 cups of bouye (baobab fruit)
 * 1 cup peanut butter (smooth, natural, unsweetened)
 * 2 cups of sugar
 * ½ tsp vanilla
 * ½ tsp orange-flower water
 * a pinch of nutmeg or cinnamon
 * 1 handful of raisins

Directions
Prepare the baobab fruit juice: place the baobab fruit in a clean glass bowl with several cups of warm water. Leave to soak for at least a few hours. Once the fruit is completely soaked, separate the fruit pulp from the seeds. Stir it vigorously until the water becomes an opaque tan liquid. Strain this liquid through a cheesecloth and set aside.

Steam or cook couscous as normal. Stir in butter. Cool in the refrigerator.

Make the sauce by mixing equal parts baobab fruit juice and peanut butter. Add sugar, vanilla, nutmeg (or cinnamon) and orange water. Mix well. Refrigerate until ready to serve.

Immediately before serving: Mix the couscous, sauce, and raisins. Sprinkle with sugar. Serve and eat without delay.