| NGALAX |
| You've
had the meal, now enjoy a delightful dessert; the serving
is for four. All measures in this recipe are approximate.
To successfully prepare this dish, you will need a sifter
tamis, a cheese cloth (morceau de tissu en coton tres
fin), and a lot of patience!
Ingredients: 3 cups of
steamed Karaw Soak the bouye in the water for at least 2-3 hours, until the white part separates easily from the nut. Mix it vigourously to obtain a thick beige liquid that you will run through the sifter, then through the cheese cloth. Once this is done, set aside and discard the bouye grains. Steam fresh karaw to obtain a brown gritsy product. While the karaw is being steamed, add peanut butter to the bouye liquid, and hand-mix to obtain a thicker, brownish liquid. Sift the resulting liquid through cheese cloth again to obtain a smooth, thick texture (it should have the consistency of melted chocolate). The ngalax sauce is ready to be "seasoned" with sugar and your favorite essences and flavours. Nutmeg is a must! Add raisins to the karaw and sprinkle with a bit of sugar; add butter. Mix well. Adjust all flavours to taste. Ngalax is best when refrigerated before serving. Tip: It is best to only mix the amount being served since the karaw will absorb all the liquid after a while. A small portion of sliced bananas mixed in the sauce is a delightful accompaniment to this desert. If you do not have any bouye, make some Thiakry. Just subtitute sweetened and flavored sour cream, mixed with yoghurt, for the sauce. It is faster and just as delicious. Bon Appetit! |
Yassa
° Tiébou
Dienn |