My husband's favorite, also spelled "ngalax", "ngallakh" or "ngallax".
- 2 cups karaw (millet couscous, or substitute the more common durum wheat 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
- 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, 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.
- If baobab fruit is not available, substitute fresh or canned tamarind juice, or any other tropical fruit juice.
- 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 one or two cups of each. 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.