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Lakh

Lakh is a traditional Senegalese recipe for a classic desert of yoghurt or curd cheese blended with grated coconut served on a millet flour and dried fruit porridge. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Lakh.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesDessert RecipesMilk RecipesSenegal Recipes

This is a classic dessert of curds served on a millet porridge base that is common to both Senegal and Mauritania. In both countries it is served to mark the end of Ramadan (Eid al-Fitr). Having seen the dish prepared in both countries, the only difference I have seen is that condensed milk and dried fruit are commonly added in Senegal (at least in Dakar), but it's not added in Mauritania.

Ingredients:

1l water
250g sakhal (fine millet flour)
1/2 tsp salt
1 small tin of condensed milk
6 tbsp seedless raisins
3 packets of vanilla sugar
granulated sugar, to taste
1 tsp orange blossom water
curd cheese (or you can make your own curd cheese/fromage frais) or thick yoghurt (at least 400ml)
2 tbsp fresh coconut, grated

Method:

Bring the water to a boil. Whilst stirring constantly, add the millet flour in a slow steady stream. Continue beating the mixture until smooth then stir in the vanilla sugar, half the condensed milk and raisins. Add granulated sugar to taste then keep cooking slowly, stirring constantly for about 25 minutes or until the mixture is thick.

In the meantime, beat the remaining condensed milk and orange blossom into the curd cheese or yoghurt. Stir in the grated coconut.

To serve, turn the lakh into a bowl and garnish with the milk-based sauce.