Lakh (Sweet Millet Porridge) is a traditional Senegalese recipe for a classic dessert of sweetened millet semolina porridge served with sweet curds made from milk and yoghurt. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Sweet Millet Porridge (Lakh).
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This is a traditional dessert porridge from Senegal made from millet semolina in a base of curds that's traditionally served for Eid.
Ingredients:
For the curds:
300g natural yoghurt
1l whole milk
1 tsp vanilla extract
4 tbsp sugar
For the Porridge:
200g millet semolina
1l water
1/2 tsp freshly-grated nutmeg
condensed milk, to garnish
Method:
Begin by preparing the curds. Combine the milk and yoghurt in a non-reactive pan or bowl. Stir to combine, cover with a lid and set aside for between 24 and 36 hours (depending on the temperature), until the milk has curdled. Strain the curds from the whey, set the curds in a bowl and mix in the vanilla extract and sugar.
When ready to cook, place the millet meal in a round-bottomed bowl (traditionally a calabash is used). Slowly pour in the water whilst stirring the millet meal (always stir in one direction only). Continue stirring and adding water until the millet forms balls about the size of a large match head.
Bring the 1l water to a boil, carefully add the millet balls a little at a time, stirring constantly. When the mixture is thick, bring to a simmer and cook for 15 minutes.
To serve, place the millet couscous in a bowl and add the curds. Mix thoroughly then place in the refrigerator and chill for at least 2 hours before serving.
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