Ngalax

Ingredients

 * two cups karaw (millet couscous) -- or substitute the more common durum wheat wheat Couscous
 * two tablespoons butter
 * four cups of bouye (baobab fruit) -- to make baobab fruit juice; or substitute other juice (see below)
 * 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
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, the fruit pulp should be easy to separate from the seeds. Stir it vigorously until the water becomes an opaque tan liquid. Strain this liquid through a cheesecloth and set aside. Substitute fresh or canned Tamarind juice, or any other tropical fruit juice.
 * 1) Prepare the baobab fruit juice:
 * 1) If baobab fruit is not available:
 * 1) Steam or cook couscous as normal. Stir in butter. Cool in the refrigerator.
 * 2) Make the sauce by mixing equal parts baobab fruit juice (or other juice) and peanut butter -- about one or two cups of each. Add sugar, vanilla, nutmeg (or cinnamon) and orange water. Mix well. Refrigerate until ready to serve.
 * 3) Immediately before serving: Mix the couscous, sauce, and raisins. Sprinkle with sugar. Serve and eat without delay.